Harissa (North African Chili Paste)

Kimberly Killebrew

This popular chili paste used in North African cuisine is deliciously versatile. A little goes a long way to adding flavor and kick to your dishes!

5 from 64 votes

Prep Time 10

Cook Time 5

Soaking Time 20

Total Time 20

Course condiment, Sauce

Cuisine Moroccan, North African, Tunisian

Servings servings

Calories 39 kcal

16 dried red chilies (New Mexico and guajillo chilies work well, remove seeds, membranes and stems. If you want a really hot paste, leave the membranes)
1/4 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
3 cloves garlic
2 tablespoons freshly squeezed lemon juice

Put the dried chiles in a bowl and cover with boiling water. Let them sit for 20 minutes. Heat a small skillet over medium heat and dry roast the caraway, coriander, and cumin seeds, frequently stirring them, until very fragrant, about 4-5 minutes. Let them cool completely and then transfer them to a spice or coffee grinder (or mortar and pestle) and grind them to a fine powder.
Next, drain and squeeze the chiles to release as much liquid as you can. Add them to a food processor along with the ground spices, olive oil, garlic, salt, and lemon juice. Process to a smooth paste. Add more olive oil if it’s too dry. Transfer the paste to a glass jar and pour some extra olive oil on top, about 1/4 inch in depth. After each use, top it off with olive oil. Keep refrigerated. Will keep for about 3 weeks.
Makes about 1 cup.

Keyword Harissa

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