This spicy red chili paste is an easy and versatile condiment to make at home. Use it as a dip or spread mixed with softer condiments like mayo, add a tablespoon to tomato sauce for pasta or stir it into soups, curries or brunch dishes like shakshuka, huevos rancheros or egg curry.
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Spicy homemade condiment
Though making condiments at home might seem daunting (and sometimes it is), many commercial ingredients can be replicated pretty easily.
This harissa from scratch is no exception. It's a pretty unique condiment from North Africa and a change from how I normally add spiciness to dishes, which is with cayenne pepper or red pepper flakes.
Why I love it?
- You know the ingredients that go into it.
- No preservatives or colorings.
- You can adjust the heat.
Use it just like you would store-bought stuff. I use it with the egg curry and the spicy broccoli pasta. It adds a different type of heat.
It makes a great addition to our condiments & sauces section that keeps growing every year.
Ingredients
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Dried chilies: I use guajillo peppers, serrano peppers and red chili peppers.
- Roasted red pepper: you can make it at home or buy it.
- Caraway, cumin and coriander seeds: they have a different, more subtle flavor than ground, so I highly recommend you use them.
- Tomato paste: it's concentrated tomato flavor.
- Lemon juice: freshly squeezed.
Steps to make harissa
Soak chiles
This will soften them so you can process them with the rest of the ingredients.
Toast the seeds
This step is optional, but the heat enhances the seed's flavor. And it's quick and easy.
You can also crush them with a mortar and pestle before adding them. Or just leave them whole and let the processor crush them.
Process
You can use an immersion blender (my favorite) or a regular blender (it's hard to remove all of the paste from the bottom of the jar, so it's not my favorite).
Kitchen notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Chiles and spices. All palates are different, so adjust to your taste. You might not like a certain spice or want more garlic. Process and adjust. Write down the changes so you can make the same harissa the next time.
- Storage: Refrigerate it in an airtight glass jar or container for a week or two. Check it before consuming. If you're into canning, go for it. You can also freeze it for a month.
- How spicy can you make it? As hot as you like. Use a different mix of red peppers or more cayenne pepper. If making this condiment for the first time, I don't recommend starting with very hot chiles, as the harissa might end up being inedible. You can always add more heat after it's made.
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Homemade Harissa (spicy paste)
Ingredients
- 10 to 12 dried red chilies, I use guajillo, serrano and regular red chiles
- 1 roasted medium red pepper, about 4 pieces if from a jar
- 3 tablespoons olive oil
- 2 garlic cloves
- ¼ teaspoon caraway seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- Soak 10 to 12 dried red chilies with boiling water in a medium bowl. Set aside for 20 to 25 minutes until they are soft.
- Lightly toast ¼ teaspoon caraway seeds, 1 teaspoon cumin seeds and 1 teaspoon coriander seeds in a skillet for a few minutes until fragrant. Be careful as they can easily burn. Let cool.
- Drain the soaked red chilies and add them to the bowl of a food processor, a jar (if using an immersion blender) or regular blender.
- Add 1 roasted medium red pepper, 3 tablespoons olive oil, 2 garlic cloves, the toasted seeds, 1 teaspoon paprika, 1 tablespoon tomato paste, 1 teaspoon salt and 1 tablespoon lemon juice.
- Blend until creamy and smooth, and the olive oil is fully incorporated. Taste and adjust to your palate.
- Transfer to a glass jar with a tight lid and keep refrigerated.
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