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Easy Harissa Recipe
4.8 from 233 votes

Easy Harissa Recipe

This harissa recipe produces a vibrant North African chili paste blending rehydrated dried New Mexico chiles with roasted red peppers, garlic, and a warm spice mix including cumin, coriander, caraway, and smoked paprika. The paste has a moderately spicy, smoky, and aromatic quality with a thick, textured consistency that intensifies when rested.

Prep Time
10 mins
Soak Time
30 mins
Total Time
10 mins
Servings: 24 tablespoons
Calories: 134 kcal
Course: Condiments
Cuisine: Mediterranean, North African

Ingredients

  • 7 New Mexico chile or a combination of dried New Mexico Chiles and another kind of dried hot chiles such as de arbol or chipotle chiles, dried; or Guajillo chiles
  • 6 oz roasted red peppers drained rinsed, and dried (2 large peppers, jarred
  • 2 tbsp tomato paste
  • 4 garlic peeled, large cloves
  • 1 tsp caraway seed toasted and ground (use a mortar and pestle, grinder or food processor
  • 2 tsp ground coriander
  • 2 tsp cumin ground
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • kosher salt
  • lemon 2 tbsp fresh lemon juice, juice of 1 large
  • 2 tbsp olive oil more for later, quality, extra virgin

Instructions

    Cup of Yum
  1. Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
  2. Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
  3. Make the harissa paste. Run the food processor, and while it’s running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
  4. Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.

Notes

  • This recipe yields about 1½ cups of harissa paste; a serving size is 2 tablespoons.
  • For best flavor, let the harissa rest 1 to 2 days in the fridge before use.
  • Store in a covered jar with a thin layer of extra virgin olive oil on top to preserve freshness.
  • Homemade harissa keeps refrigerated for 2 to 3 weeks and can be frozen in smaller portions for up to 1 month.
  • When using portions from the jar, add more olive oil to cover the paste before storing again to prevent spoilage.

Nutrition Information

Serving 2tbsp Calories 13.4kcal (1%) Carbohydrates 0.6g (0%) Protein 0.1g (0%) Fat 1.3g (2%) Saturated Fat 0.2g (1%) Sodium 11mg (0%) Potassium 20.3mg (0%) Fiber 0.2g (1%) Sugar 0.2g (0%) Vitamin A 79.1IU (2%) Vitamin C 0.3mg (0%) Calcium 3.7mg (0%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 24 tablespoons

Amount Per Serving

Calories 134

% Daily Value*

Serving 2tbsp
Calories 13.4kcal 1%
Carbohydrates 0.6g 0%
Protein 0.1g 0%
Fat 1.3g 2%
Saturated Fat 0.2g 1%
Sodium 11mg 0%
Potassium 20.3mg 0%
Fiber 0.2g 1%
Sugar 0.2g 0%
Vitamin A 79.1IU 2%
Vitamin C 0.3mg 0%
Calcium 3.7mg 0%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.