This Harissa sauce recipe, often called Harissa paste, comes together quickly with simple, easy-to-find ingredients. You can make it ahead, refrigerate it, and adjust the heat to suit your taste. Below is a clear, natural guide to making authentic-tasting harissa at home.
Harissa is a North African chili paste known for its spicy, smoky character. I keep a small jar in the fridge to boost the flavor of grilled meats, stews, sandwiches, and dips. Homemade harissa is fast to prepare and, in my experience, far more flavorful than most store-bought versions.
I often mix this homemade harissa sauce with creamy bases like Greek yogurt, mayonnaise, sour cream, or hummus to make bright, spicy dips and spreads. It pairs especially well with roasted Mediterranean vegetables, chicken shawarma bowls, or roasted potatoes.
What is Harissa?
Harissa is a traditional North African chili paste, particularly associated with Tunisia but enjoyed across the Mediterranean and Middle East. It combines dried red chilies (or fresh when available), garlic, olive oil, and warming spices such as cumin, coriander, and caraway. The result is a smoky, spicy, slightly tangy paste that adds instant depth to many dishes.
Use homemade harissa as a marinade, a sandwich spread, or stirred into yogurt or mayonnaise for a quick dip. Freshly made harissa also brings out the best color and flavor when used right before grilling.
Why you’ll love this recipe!
- Control the spice level so the sauce is exactly as hot as you prefer.
- Choose the texture you like: smooth, coarse, or somewhere between.
- No preservatives — fresher and more flavorful than store-bought options.
- Stores well in the refrigerator for weeks, making it a convenient, ready-to-use condiment.
Harissa Sauce Ingredients
See the recipe card at the end of the post for exact quantities and a printable version.
What kind of red chilies are used to make Harissa?
Red chilies give harissa its heat and deep red color. While Baklouti peppers are traditional, they can be hard to find. You can achieve authentic flavor by choosing from commonly available chilies based on the heat and taste you prefer:
- For mild to medium heat with bright color: Kashmiri dried chilies, Guajillo, or New Mexico chilies.
- For medium to hot: Chile de Árbol or dried cayenne.
- For smoky depth: Dried chipotle or ancho chilies.
- For extreme heat: Use small hot chilies like bird’s eye, serrano, or habanero sparingly.
- Add paprika to boost color without too much heat.
Other Ingredients
- Toasted caraway seeds: Add a warm, earthy note common in Tunisian harissa. Omit if unavailable; the paste will still be excellent.
- Roasted red bell pepper: Roasting adds sweetness, smokiness, and vibrant color. Canned roasted peppers can be used to save time.
- Garlic: Fresh garlic adds aroma and depth. Use garlic powder only if necessary.
- Tomato paste: Contributes color and a subtle tang. Sun-dried tomatoes or concentrated tomato purée are alternatives.
- Olive oil: Extra virgin olive oil gives a smooth texture and Mediterranean flavor; you can use other oils if needed.
- Lemon juice: Brightens the paste; vinegar or lime juice can be substituted.
- Ground cumin and coriander: Provide warm, earthy flavors. Toast whole seeds before grinding for extra aroma if you have them.
- Smoked paprika: Enhances the smoky profile. Regular paprika is fine if smoked isn’t available.
How to make Harissa Sauce at home (Step-by-Step)
Step 1: Prepare dried chilies by cutting them open and removing seeds and stems. Soak the pieces in hot water for about 15 minutes until soft. Tip: Wear gloves when handling hot chilies. If you use fresh chilies, you can skip the soaking step.
Step 2: Rub a little oil on the red bell pepper and roast it over an open flame, under a broiler, or on a grill until the skin is charred. Place it in a covered bowl to steam for a few minutes, which loosens the skin for easy peeling. Don’t worry if some charred bits remain.
Step 3: Peel, core, and seed the roasted bell pepper, then cut it into pieces ready for blending.
Step 4: Drain the softened dried chilies and add them to a blender with the roasted bell pepper, tomato paste, garlic, ground cumin, ground coriander, smoked paprika, ground caraway seeds, salt, and lemon juice. Blend to your preferred texture — coarse or smooth.
If the paste is too thick, add olive oil gradually to loosen it. A little of the chili-soaking liquid or plain water can also help. Taste and adjust salt, lemon, and smoked paprika as needed. Transfer the harissa to a clean, airtight jar.
Tips for making Harissa paste
- Adjust consistency: Add olive oil or a splash of soaking water while blending to get the texture you want.
- Protect your hands: Wear gloves when working with hot chilies and avoid touching your face and eyes.
- Customize to taste: Taste as you blend and tweak salt, lemon, and the number of chilies to reach your preferred flavor and heat.
How to use Harissa sauce or paste
Harissa adds a spicy, smoky boost to a wide range of dishes. Here are some favorite uses:
- As a condiment: Serve a spoonful alongside boiled eggs, grilled chicken, or kebabs.
- In cooking: Stir into stews, soups, or sauces for deeper flavor.
- Marinades and rubs: Use as a marinade for chicken, lamb, fish, or vegetables before grilling or roasting.
- Dips and spreads: Blend with yogurt, mayonnaise, sour cream, or hummus for creamy, spicy dips.
- Quick flavor boost: Stir a little into rice, couscous, pasta, shakshuka, or scrambled eggs for instant North African flair.
Recipe FAQs
Yes — harissa is spicy, but the heat depends on the chilies you choose and their quantity. This recipe produces a milder harissa; increase the number or heat level of chilies to make it spicier, or reduce them for a gentler paste.
Harissa is spicy, smoky, and tangy with a mild sweetness from roasted peppers. It’s balanced and aromatic, and a little goes a long way.
Transfer harissa to a clean, sterilized jar. Pour a thin layer of olive oil on top to seal it and replenish this oil after each use. Store in the refrigerator for 2–3 weeks. Use a clean, dry spoon to scoop it out and discard if you see mold or an off smell. For long-term storage, freeze small portions for several months.
Other Mediterranean Recipes to Try!
-
Mediterranean Kale Chickpea Salad
-
Mediterranean Roasted Vegetables
-
Roasted Mediterranean Potatoes
-
Mediterranean Stuffed Chicken Breast
If you try this recipe, please leave a comment and rating below! We’d love your feedback.
Recipe Card
Harissa Sauce Recipe
Equipment
-
1 Mixer/Blender Jar
Ingredients
- 7 dried red chilies (such as Kashmiri chilies)
- 1 large red bell pepper
- 3 garlic cloves
- 1 tablespoon tomato paste
- 1 tablespoon olive oil (for grinding) and more to top if storing
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon toasted caraway seeds (optional)
- Salt to taste
Instructions
- Prepare dried chilies: Cut dried chilies in half, remove seeds and stems, and soak in hot water for about 15 minutes until softened. (Wear gloves.)
- Roast the red bell pepper until the skin chars, then place it in a covered bowl to steam. Peel, core, seed, and chop.
- Blend: Drain the chilies and add them to the blender with roasted pepper, tomato paste, garlic, spices, salt, and lemon juice. Blend to your desired texture. If too thick, add olive oil or a bit of soaking water.
- Store: Transfer to a clean jar and pour a thin layer of olive oil over the surface to seal. Refrigerate and replenish the oil layer after each use.
Notes
- Wear gloves when handling hot chilies to prevent skin irritation.
- Taste and adjust spices, lemon, and salt as you blend for the best balance.
- Toast whole spices before grinding for extra aroma, if you have the time.
- Adjust thickness with olive oil or a little of the chili soaking water.
Nutrition
Nutrition information is an approximation.