Easy DIY Harissa Paste

Name: Easy DIY Harissa Paste
Prep time: 30 min
Total time: 30 min
Yield: 8 (2-Tbsp Servings)
Ingredients: 10 dried New Mexico chiles; 7 dried chiles de árbol; 1 Tbsp (heaping) cumin seeds; 2 tsp coriander seeds; 1 tsp caraway seeds; 4 cloves garlic, minced; 1 ½ tsp smoked paprika; 1 tsp sea salt; 2 Tbsp lemon juice; 1 Tbsp white wine vinegar or apple cider vinegar; 1 Tbsp tomato paste; 1/4 cup olive oil

User Reviews

4.8

84 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
8 (2-Tbsp Servings)
Calories
123 kcal
Course
Condiments
Cuisine
Vegan

Easy DIY Harissa Paste

Valerie Marks

Report

How to make harissa paste in less than 30 minutes! Enjoy using this North African spicy red sauce to add heat to dressings, sauces, soups, and more!

Share:

I Made This!

63 people made this

Print

18 people printed this

Save this

50 people saved this

Ingredients

Servings

10 dried New Mexico chiles (or other large dried chile with mild-to-medium spiciness)
7 dried chiles de árbol (increase for more heat, decrease for less heat)
1 Tbsp (heaping) cumin seeds (or sub slightly less ground // if using ground, skip the toasting step)
2 tsp coriander seeds (or sub slightly less ground // if using ground, skip the toasting step)
1 tsp caraway seeds (not essential, but added to most traditional harissa)
4 cloves garlic, minced
1 ½ tsp smoked paprika
1 tsp sea salt
2 Tbsp lemon juice
1 Tbsp white wine vinegar or apple cider vinegar
1 Tbsp tomato paste (or sub finely chopped sun-dried tomatoes)
1/4 cup olive oil (if avoiding oil, sub water or omit)

Add to Shopping List

Instructions

Add dried chilies to a mixing bowl or measuring cup and cover with hot water. (We used a mix of mild New Mexico chiles and hot peppers (chiles de arbol). Adjust the ratio to preferred spice level.) Once submerged, cover and steam for 15-20 minutes to rehydrate. Set aside.
In the meantime, add cumin and coriander seeds to a small skillet and toast over medium heat for a few minutes, or until fragrant and they start to pop. Then transfer to a mortar and pestle (if you don't own one, just add to a food processor to mix later), and crush into a fine powder.
Next add caraway seeds, minced garlic, smoked paprika, and salt, and mix. Then add lemon juice and vinegar and mix again until you've achieved a paste. Transfer paste to food processor and add the tomato paste. Set aside.
Once chiles are rehydrated, drain and remove the stems and seeds (I recommend wearing gloves to protect your hands), then add to food processor. At this point, all ingredients (besides olive oil) should be in the food processor.
Blend for 1-2 minutes, scraping down sides as needed until a smooth paste is achieved. Then stream in 1/4 cup olive oil while blending to create a saucier consistency (see photo). (Add more oil (or water) as needed until desired consistency is achieved.)
Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste. If it's not spicy enough at this point, you can either add more chiles de arbol (rehydrated and seeds removed) or cayenne pepper to taste.
Scoop paste into a jar to store in the refrigerator for up to 1 month. If storing in the freezer, we recommend scooping into an ice cube tray, freezing, and storing in a freezer-safe container up to 2 months. Add cubes directly to warm foods (like stews or cooked sauces). If adding to cold foods (like dressings or dips), let thaw before adding.

Notes

*Adapted from Bon Appetit. Find a more traditional version here! *Nutrition information is a rough estimate.

Nutrition Information

Show Details

Serving 1two-Tbsp servings Calories 123 (6%) Carbohydrates 9.8g (3%) Protein 1.8g (4%) Fat 8.3g (13%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.8g Monounsaturated Fat 5.1g Trans Fat 0g Cholesterol 0mg (0%) Sodium 266mg (11%) Potassium 52mg (1%) Fiber 4.2g (17%) Sugar 2.9g (6%) Vitamin A 11500IU (230%) Vitamin C 3.3mg (4%) Calcium 20mg (2%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 8(2-Tbsp Servings)

Amount Per Serving

Calories 123 kcal

% Daily Value*

Serving	1two-Tbsp servings
Calories	123	6%
Carbohydrates	9.8g	3%
Protein	1.8g	4%
Fat	8.3g	13%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.8g	5%
Monounsaturated Fat	5.1g	26%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	266mg	11%
Potassium	52mg	1%
Fiber	4.2g	17%
Sugar	2.9g	6%
Vitamin A	11500IU	230%
Vitamin C	3.3mg	4%
Calcium	20mg	2%
Iron	1.3mg	7%