Homemade Harissa in Under 5 Minutes

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Table of contents:

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How to Make Homemade Harissa

Ingredients

Spice mix

• 1 tsp Ground Cumin (or cumin seeds)
• 1 tsp fennel seeds
• 1 tsp ground coriander (or coriander seeds)
• 2 Tbsp dried Chili pepper flakes
• 1 tsp Cayenne Pepper (add more for extra spicy)
• 1 tsp black peppercorns

Harrisa Ingredients

• 9oz. (250g) Roasted peppers (bell peppers or piquillo peppers)
• 2 tbsp tomato paste
• 2 fresh red chillies, diced
• 4 garlic cloves
• 1 lemon, juiced
• 1 tsp Salt
• Drizzle of Extra Virgin Olive Oil 
• 1 Tbsp smoked paprika (we ❤️ Spanish La Vera Smoked Paprika)

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Equipment

• Small pan or Skillet
• Food processor
• Mortar and Pestle (optional)
• Jars for storage

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Instructions

1. Add the spices in a small frying pan or skillet on medium heat and toast just until fragrant (around 1-2 minutes).
2. Once the spices become aromatic, remove from the heat and grind with a pestle and mortar until a fine powder (this should take around 2-3 minutes). 
3. Combine the peppers, chillies, cloves, tomato paste, spices, lemon juice, olive oil, and salt in the bowl of a food processor and blend.
4. Blend for 1 minute or until you have a slightly lumpy consistency. 
5. Season to taste and then transfer to a sealable jar or container.

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What is Harissa?

Harissa is a spicy vegan-friendly chili paste or sauce that originated in the southern Mediterranean region of North Africa, particularly in Tunisia. Harissa is now popular in international kitchens and has spread globally due to its bold, flavorful heat. 

It is made from a blend of roasted red peppers, hot chili peppers (such as serrano or baklouti), garlic, spices (like smoked paprika, cumin, coriander, and caraway), and olive oil. The combination creates a rich, fiery, and smoky flavor.

The beauty of making Harissa is how versatile it is. It can be used as a condiment, a marinade for meats, or as a seasoning in soups, stews, and couscous dishes. We love adding this to chickpea stews for a delicious vegan dip or added to boneless chicken thighs for a rich and flavorful sauce. 

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How to make Harissa

Good news! Harissa is very easy to make and all you need is some basic kitchen equipment (a pan and a food processor). We use a pestle and mortar to grind the spices but if you don’t have one, just use a food processor. 

Here’s a few simple steps to making your own homemade harissa: 

Step-by-Step Instructions

1. Prepare the Chilies

• Soak the chilies: Remove the stems and seeds from the dried chilies. Place the chilies in a bowl and pour hot water over them. Let them soak for about 30 minutes until they soften.
• Drain the chilies: Once softened, drain the chilies and set them aside. You can reserve a bit of the soaking water to adjust the paste consistency later if needed.

2. Toast the Spices

• In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, and caraway seeds. Toast them until fragrant, which should take 1-2 minutes.
• Grind the spices: After toasting, grind the seeds in a mortar and pestle or a spice grinder into a fine powder.

3. Blend the Ingredients

• In a food processor, combine the soaked chilies, garlic, ground spices, and tomato paste.
• Add 1-2 tablespoons of olive oil and blend until smooth. If the mixture is too thick, add a tablespoon of water or reserved chili-soaking water to achieve your desired consistency.

4. Season the Harissa

• Add lemon juice, salt, and any additional seasonings like smoked paprika if desired.
• Blend again until everything is well incorporated. Adjust salt, lemon, and heat levels to taste.

5. Adjust Texture

• With the food processor running, slowly add more olive oil (1-2 tablespoons at a time) until the harissa reaches a smooth, paste-like consistency. The oil also helps to preserve the harissa.

6. Store and Use

Store it in the refrigerator, where it can last for up to 2-3 weeks.

Transfer the harissa to a clean jar. Pour a thin layer of olive oil on top to help preserve it.

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What kind of chiles to use for harissa?

For making harissa, the choice of chiles can greatly influence the flavor and heat level. Traditionally, Baklouti peppers are used in Tunisia, but since they may not be widely available, you can substitute with other chiles and use a chili that suits your personal taste. 

Dried or fresh chilies can be used, and if you prefer a milder version of harissa, even red bell peppers can be used. Chili pepper flakes are also a great option as they are a more reliable gauge of how much heat you’re adding to your homemade harissa. 

Here are some common options:

1. Dried Guajillo Chiles: These are mildly spicy and offer a slightly sweet, smoky flavor, making them a good base for harissa.
2. Dried New Mexico Chiles: Also mild, these chiles provide a deep, earthy flavor.
3. Serrano or Fresno Chiles: These are fresh chiles that can be used for a more fiery kick.
4. Dried Ancho Chiles: These have a mild to medium heat level and offer a raisin-like sweetness with some smokiness.
5. Cayenne Peppers: For a stronger heat, cayenne peppers or dried cayenne can be added to boost the spiciness.

For an authentic balance of heat and smokiness, you can blend a variety of chiles depending on your taste preference. The dried chiles are usually rehydrated before being ground into a paste with the other ingredients

Chili tips: 

• Adjust the heat by using more or fewer chilies, or adding a different variety of chili for extra spice.
• For more complex flavors, you can add roasted bell peppers or sun-dried tomatoes to the mix.
• Want more heat? Toss in a few super spicy chili varieties such as ghost peppers or de arbol peppers. 
• For a hint of smokiness, try adding chipotle chile or crushed Nora peppers (from Spain).

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How long does harissa last?

Harissa paste will keep in the fridge for up to a month when stored in an airtight jar or container. 

Do I need to char the peppers?

Not at all, store-bought roasted peppers or piquillo peppers offer a comparable flavor and are much more convenient when you are short on time or don’t have access to a gas hob. 

The easiest way to char peppers is over a gas hob. Peppers can also be charred under a hot broiler. Once the peppers skin begins to blacken, transfer them to a glass bowl and cover with a lid or plate.

Nutrition facts

Servings: 15
Amount per serving
Calories	31
% Daily Value*
Total Fat 1.2g	2%
Saturated Fat 0.2g	1%
Cholesterol 0mg	0%
Sodium 109mg	5%
Total Carbohydrate 4.6g	2%
Dietary Fiber 1.4g	5%
Total Sugars 1.4g
Protein 0.5g
Vitamin D 0mcg	0%
Calcium 13mg	1%
Iron 1mg	6%
Potassium 92mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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More Vegan Recipes from the Mediterranean: 

• Quick and Healthy Mediterranean Dinner for Vegetarians + Vegans
• Mediterranean Potato Salad – No Mayo – Healthy VEGAN Potato Salad Recipe
• Mediterranean Yellow Rice (Vegan, quick & easy 30 min rice)
• Vegan Mediterranean Veg and Lentil Stew (One-Pot Recipe)
• Baked Mediterranean Rice with Dates, Apricots, and Chickpeas (Healthy, Vegan)

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