Spicy Harissa Sauce (North African Chili Paste)
A bold, smoky-spicy harissa paste made with dried chilies, toasted spices, roasted red pepper, and lemon—perfect for marinades, dips, and weeknight flavor boosts.
Equipment
- Skillet or frying pan
- Blender or food processor
- Measuring cups and spoons
- Small bowl (for soaking)
- rubber spatula
- Glass jar with lid
Ingredients
- 7 dried red chilies (New Mexico chiles or similar) stemmed, seeded
- 3 dried chipotle peppers optional; adds smoke
- 4 cloves garlic peeled
- 2 tbsp tomato paste
- 1 roasted red bell pepper or 1/2 cup jarred roasted red pepper strips, drained
- 3 tbsp extra virgin olive oil plus more to cover for storage (optional)
- 1 tbsp cumin seeds or 2 tsp ground cumin
- 1 tbsp coriander seeds or 2 tsp ground coriander
- 1 tsp caraway seeds
- 2 tsp smoked paprika
- 0.5 tsp cayenne pepper use less for milder heat
- 2 tbsp fresh lemon juice
- 1 tsp salt plus more to taste
- 0.25 cup water for blending (or use reserved soaking water to thin)
Instructions
- Prep the dried chilies: snip off stems, shake out seeds, and place chilies (and chipotles, if using) in a small bowl. Cover with very hot water and soak until softened, about 20–25 minutes.
- Toast the spices: in a dry skillet over medium heat, toast cumin seeds, coriander seeds, and caraway seeds until fragrant, 1–2 minutes, stirring constantly. Remove from heat to cool slightly.
- Drain the chilies (reserve a splash of soaking water if you’d like to thin later). Add softened chilies to a blender or food processor.
- Add garlic, toasted spices (or ground substitutes), smoked paprika, cayenne, tomato paste, roasted red pepper, lemon juice, salt, olive oil, and water. Blend, scraping down the sides as needed, until a thick paste forms.
- Adjust consistency and seasoning: blend in a little reserved soaking water (or more water/olive oil) if too thick. Taste and add more salt, lemon, or cayenne as desired.
- Store: spoon harissa into a clean glass jar. For longer fridge life, smooth the top and cover with a thin layer of olive oil. Refrigerate and use as needed.
Notes
Best after resting: let the harissa chill for a few hours (or overnight) so flavors meld.
Heat varies by chilies: older dried peppers are usually milder; adjust cayenne accordingly.
Storage: keep refrigerated in a jar; a thin olive-oil cap helps prevent drying and can extend freshness.
Freezing: portion into an ice cube tray, freeze, then store cubes in a freezer bag for quick use.
Heat varies by chilies: older dried peppers are usually milder; adjust cayenne accordingly.
Storage: keep refrigerated in a jar; a thin olive-oil cap helps prevent drying and can extend freshness.
Freezing: portion into an ice cube tray, freeze, then store cubes in a freezer bag for quick use.
Nutrition
Calories: 50kcal | Protein: 0.5g | Saturated Fat: 0.7g | Sodium: 150mg