Spicy Homemade Harissa Recipe Paste
There are some condiments that completely transform a meal, and for me, a truly good harissa is at the top of that list. For years, I relied on jars from the supermarket, but the moment I made my own, I knew I could never go back. The depth of flavour, the vibrant, smoky heat, and the fragrant aroma from freshly toasted spices are simply on another level. I make a batch of this harissa recipe almost every fortnight; having a jar in the fridge means a spectacular meal is never far away.
This isn’t just about heat; it’s a complex, aromatic paste that brings a beautiful warmth and character to everything it touches. We’re using a blend of dried chillies to build layers of flavour – some are smoky, some are fruity, and a few bring a direct, clean heat. By toasting our own spices, we unlock their essential oils, creating a paste that is profoundly more fragrant than anything you can buy. This recipe is for anyone who wants to elevate their cooking with a foundational ingredient of North African cuisine, taking control of the spice level and flavour profile to create something uniquely yours.
Recipe Overview
This homemade harissa paste recipe guides you through creating a rich, smoky, and fragrant condiment from scratch. The process involves rehydrating dried chillies and blending them with freshly toasted spices, garlic, and oil. What I love most is the texture; it’s not perfectly smooth but has a slight graininess from the spices and chillies which gives it a rustic, authentic character. It’s a straightforward process that rewards you with an incredibly versatile paste.
- Prep Time: 30 minutes (includes chilli soaking time)
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Makes: Approx. 250g
- Difficulty: Easy
Why You’ll Love This Harissa Recipe
- Authentic, Deep Flavour: Toasting whole cumin, coriander, and caraway seeds releases their aromatic oils, creating a smoky, earthy base that you just don’t get from pre-ground spices. The flavour is rich and layered, not just fiery.
- Comes Together in About 35 Minutes: Most of the preparation time is hands-off while the chillies soak. The active part of the recipe is wonderfully quick, leaving you with a fresh, potent paste.
- Completely Customisable: You are in complete control. Prefer it smokier? Add more Ancho chillies. Want a fiercer heat? Add a few more bird’s eye chillies. You can adjust the salt, lemon, and spices to your exact liking.
- Works Brilliantly for Meal Prep: A single batch lasts for weeks in the fridge. It’s a fantastic thing to have on hand for adding instant character to grilled meats, roasted vegetables, or simple soups.
- Family Tested: My husband, who usually steers clear of anything too spicy, absolutely loves a little of this stirred into Greek yoghurt as a dip. He says the flavour is so much more interesting than just raw heat.
Ingredients You’ll Need
The key to a spectacular harissa is using good quality dried chillies. I often buy mine from a local world food market or online to get a good selection. Don’t be tempted to use only one type; the blend is what creates the complexity.
- 50g mixed dried chillies (I use a mix of Ancho, Guajillo, and a few fiery bird’s eye or de arbol chillies)
- 1 tbsp whole coriander seeds
- 2 tsp whole cumin seeds
- 1 tsp whole caraway seeds
- 4 large garlic cloves, peeled
- 1 tsp smoked paprika (sweet, not hot)
- 1/2 tsp salt, plus more to taste
- 2 tbsp fresh lemon juice
- 2 tbsp tomato purée
- 125ml extra virgin olive oil, plus extra for storing
Sara’s Tip: Use kitchen scissors to snip the tops off the dried chillies and shake out most of the seeds before soaking. This helps to control the heat and removes any potential bitterness from the seeds.
How to Make This Harissa Recipe
The process is simple and meditative. The aroma that fills your kitchen when you toast the spices is one of my favourite parts of making this recipe. Just be sure to have your blender or food processor ready to go.
- Rehydrate the Chillies: Place the de-seeded dried chillies in a heatproof bowl. Pour over enough boiling water to cover them completely. Let them sit and soften for about 20-30 minutes. Once they are pliable, drain them, but be sure to reserve about 100ml of the soaking water.
- Toast the Spices: While the chillies are soaking, place the whole coriander, cumin, and caraway seeds in a small, dry frying pan over a medium-low heat. Toast them for 2-3 minutes, shaking the pan frequently. You’ll know they’re ready when they become incredibly fragrant and a shade or two darker. Be careful not to let them burn. I learned that the hard way once!
- Grind the Spices: Tip the toasted spices into a spice grinder or a pestle and mortar and grind them to a fine powder. This step is crucial for unlocking the best flavour, as explained in this great guide on toasting spices.
- Prepare for Blending: Place the softened, drained chillies into the bowl of a food processor or a high-powered blender. Add the freshly ground spices, peeled garlic cloves, smoked paprika, salt, lemon juice, and tomato purée.
- Blend to a Paste: Pour in about half of the olive oil (around 60ml). Begin to blend the mixture, stopping to scrape down the sides as needed. What works best for me is to add the reserved chilli soaking water one tablespoon at a time until the paste reaches your desired consistency. It should be thick but spreadable.
- Finish and Store: With the processor running, slowly drizzle in the remaining olive oil until it is fully incorporated and the paste is rich and glossy. Have a taste and adjust the seasoning if necessary, adding a little more salt or lemon juice. Transfer the harissa to a clean, sterilised jar. Pour a thin layer of extra virgin olive oil over the top to create a seal, which helps it last longer.
Tips From My Kitchen
- Gentle Heat for Spices: Always toast your whole spices on a low to medium heat. If the pan is too hot, the outsides will scorch and turn bitter before the fragrant oils inside have been released. Patience here pays off in flavour.
- The Secret Step: For an extra layer of flavour, I sometimes add 1 teaspoon of rose water along with the lemon juice. It adds a subtle floral note that works beautifully with the smoky chillies, turning it into a classic Rose Harissa.
- Make-Ahead Magic: This harissa recipe is ideal for making in advance. In fact, the flavour gets even better after a day or two in the fridge as everything melds together. I often make a double batch to see me through the month.
- Proper Storage is Key: Store your harissa in a sterilised airtight jar in the refrigerator. It will keep for up to 4 weeks, provided you always use a clean spoon to scoop it out and top it up with a thin layer of olive oil after each use.
Equipment You’ll Need
- Heatproof bowl
- Small dry frying pan
- Spice grinder or pestle and mortar
- Food processor or high-powered blender
- Sterilised glass jar for storage
Common Mistakes to Avoid
- Not Soaking Chillies Long Enough: If the chillies aren’t fully softened and pliable, your final paste will be gritty and tough. Make sure they soak for at least 20 minutes in hot water until they feel soft to the touch.
- Burning the Spices: This is the quickest way to ruin your harissa. Toasted spices are fragrant and nutty; burnt spices are acrid and bitter. Keep the heat low and stay by the pan, shaking it constantly. As soon as you can smell them, they’re likely done.
- Adding Too Much Liquid at Once: It’s easy to make your harissa too thin. Add the reserved chilli water and oil gradually while blending. You can always add more, but you can’t take it away. Aim for a thick, rich paste, not a watery sauce.
Delicious Variations to Try
Once you’ve mastered the basic harissa recipe, it’s fun to experiment. The paste is a wonderful canvas for different flavour profiles.
- Smoky Harissa: For a deeper, smokier flavour, substitute half of the chillies with dried chipotle or morita chillies. They bring a wonderful complexity that is fantastic with grilled meats.
- Roasted Red Pepper Harissa: For a sweeter, less intense version, add one roasted and peeled red pepper (from a jar is fine) to the blender along with the chillies. This creates a milder, chunkier paste that works beautifully as a dip.
- Herbaceous Harissa: Add a small handful of fresh mint or coriander to the food processor during the final stages of blending for a fresh, vibrant lift.
What to Serve With Harissa
A jar of this homemade harissa is one of the most versatile things you can have in your kitchen. It adds a kick to so many dishes.
- Marinade for Meats: Rub it all over chicken thighs before roasting for an incredible Juicy Chicken Recipe. It’s also sensational with lamb chops or firm white fish.
- Boost for Vegetables: Toss with cubed root vegetables like carrots and parsnips before roasting, or stir a spoonful through a pan of simple Chicken Breast And Green Beans.
- Stir into Grains and Soups: Add a teaspoon to couscous or quinoa for instant flavour, or swirl it into a lentil or tomato soup to add warmth and depth.
- Yoghurt Dip: Mix a spoonful with thick Greek yoghurt and a squeeze of lemon for a fantastic dip for flatbreads or vegetable crudités.
Frequently Asked Questions
Harissa Recipe
Ingredients
Method
- Rehydrate the Chillies: Place the de-seeded dried chillies in a heatproof bowl. Pour over enough boiling water to cover them completely. Let them sit and soften for about 20-30 minutes. Once they are pliable, drain them, but be sure to reserve about 100ml of the soaking water.
- Toast the Spices: While the chillies are soaking, place the whole coriander, cumin, and caraway seeds in a small, dry frying pan over a medium-low heat. Toast them for 2-3 minutes, shaking the pan frequently. You'll know they're ready when they become incredibly fragrant and a shade or two darker. Be careful not to let them burn. I learned that the hard way once!
- Grind the Spices: Tip the toasted spices into a spice grinder or a pestle and mortar and grind them to a fine powder. This step is crucial for unlocking the best flavour, as explained in this great guide on toasting spices.
- Prepare for Blending: Place the softened, drained chillies into the bowl of a food processor or a high-powered blender. Add the freshly ground spices, peeled garlic cloves, smoked paprika, salt, lemon juice, and tomato purée.
- Blend to a Paste: Pour in about half of the olive oil (around 60ml). Begin to blend the mixture, stopping to scrape down the sides as needed. What works best for me is to add the reserved chilli soaking water one tablespoon at a time until the paste reaches your desired consistency. It should be thick but spreadable.
- Finish and Store: With the processor running, slowly drizzle in the remaining olive oil until it is fully incorporated and the paste is rich and glossy. Have a taste and adjust the seasoning if necessary, adding a little more salt or lemon juice. Transfer the harissa to a clean, sterilised jar. Pour a thin layer of extra virgin olive oil over the top to create a seal, which helps it last longer.
Notes
I really hope you give this homemade harissa recipe a try. Taking that little bit of extra time to make your own condiments is such a rewarding process, and the results speak for themselves. Once you have a jar of this in your fridge, you’ll find endless ways to use it. Let me know how you get on in the comments below – I’d love to hear about the delicious dishes you create with it!
