North African Harissa Paste (Homemade)
Harissa is North Africa's beloved chile paste, bringing smoky heat and complex spice to everything it touches with unforgettable flavor. This traditional recipe combines dried guajillo and ancho chiles with roasted red peppers, earthy cumin, fragrant coriander, and distinctive caraway seeds for authentic Tunisian flavor. The slow-roasted garlic adds natural sweetness that balances the heat beautifully, while quality olive oil creates a smooth, spreadable consistency. Unlike generic hot sauces that only offer heat, harissa provides depth, warmth, and complexity rather than just burning spice. Use it to spice up marinades, stir into soups and stews, spread on sandwiches, or mix with yogurt for a cooling dip with a kick. Store refrigerated with a layer of olive oil on top for up to one month.
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Ingredients
- •Dried red chilies - 8-10 (adjust for heat)
- •Garlic cloves - 4 large
- •Ground cumin - 1 tablespoon
- •Ground coriander - 1 tablespoon
- •Caraway seeds - 1 teaspoon
- •Smoked paprika - 1 teaspoon
- •Tomato paste - 2 tablespoons
- •Lemon juice - 2 tablespoons
- •Olive oil - 1/4 cup plus more
- •Salt - 1 teaspoon
Instructions
- 1
Remove stems and most seeds from dried chilies. Soak in hot water for 20 minutes until softened. Drain and squeeze out excess water.
- 2
In a dry skillet over medium heat, toast cumin, coriander, and caraway seeds for 2-3 minutes until fragrant. Let cool.
- 3
In food processor, combine soaked chilies, garlic, toasted spices, smoked paprika, tomato paste, lemon juice, and salt.
- 4
Process until a rough paste forms, scraping down sides as needed.
- 5
With processor running, slowly drizzle in 1/4 cup olive oil until mixture becomes a thick, smooth paste.
- 6
Transfer to a jar. Top with a thin layer of olive oil to preserve. Refrigerate.
- 7
Let flavors develop for at least 24 hours before using for best taste.
Tips & Variations
Pro Tips
- • Taste and adjust seasoning as you go
- • Use room temperature ingredients for best emulsification
- • Let flavors meld by refrigerating 30 minutes before serving
Storage
- • Refrigerator: Up to 1 week in airtight container
- • Freezer: Up to 3 months (thaw overnight)
Variations
Make it spicier with cayenne, tangier with extra lemon, or creamier with more mayo. Customize to your taste!
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