Easy DIY Harissa Paste
User Reviews
4.8
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Prep Time
30 mins
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Total Time
30 mins
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Servings
8 (2-Tbsp Servings)
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Calories
123 kcal
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Course
Condiments
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Cuisine
Vegan
Easy DIY Harissa Paste
Description
The Easy DIY Harissa Paste recipe creates a rich chili blend using dried New Mexico and chiles de árbol, balancing mild and medium heat. Seeds including cumin, coriander, and caraway are toasted and crushed to release aroma and complexity before combining with garlic, smoked paprika, and salt. Acid components like lemon juice and white wine vinegar bring brightness, while tomato paste adds body and umami. Olive oil enriches the paste's texture, though it can be substituted with water or omitted if desired. The process involves rehydrating the chilies and blending all ingredients into a smooth paste.
The paste delivers a smoky, savory, and lightly tangy flavor with a noticeable spice from the chiles de árbol, moderated by milder peppers. It is adaptable for use in marinades, stews, dips, or as a condiment. The toasted seed mixture adds depth and an earthy complexity, distinguishing it from simpler chili pastes.
This harissa's thick, spreadable texture makes it convenient for mixing into dishes or spreading on bread. It is made from dried spices and pantry staples, allowing for easy storage and on-demand preparation. Protective gloves are recommended when handling chili seeds to avoid skin irritation.
Following notes adapted from the original source, this recipe can be adjusted for heat level by altering the chile quantities. Accurate measuring of ground spices versus seeds and toasting is crucial for achieving the intended flavor balance. The recipe stems from Bon Appetit, offering a more traditional style harissa option via linked resources.
Ingredients
- 10 dried New Mexico chile (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 cumin seeds or sub slightly less ground // if using ground, skip the toasting step, heaping
- 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 salt 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)
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
- Adjust chile quantity to manage heat level of the paste.
- Wear gloves when handling and seeding dried chilies to protect skin.
- Toast whole seeds before grinding for enhanced flavor; omit if using pre-ground spices.
- Olive oil can be substituted with water or omitted for oil-free paste.
- This recipe is adapted from Bon Appetit and nutrition info is estimated.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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