Homemade Moroccan Harissa Paste
This post may contain affiliate links. Please read my Privacy Policy for details.
Make Moroccan harissa paste using dried red chile pods easily found at the store. You control the texture, so your harissa can be a thick sauce or paste. Use harissa paste on roasted vegetables, salad dressing, hummus, butter, and BBQ marinade.
Harissa paste is a North African chile thick chile sauce gaining popularity in the West. There are many forms of harissa, such as Tunisian, rose, and green harissa. This recipe is for Moroccan harissa paste. I love it for it’s complex and bold flavor.
Harissa is a perfect ingredient for amping up flavor. It is popular to add it to rice, couscous, soups, eggs, and sandwiches. I like to mix it with vegan Greek yogurt (labneh) or make harissa hummus. On cozy nights, I add a tablespoon of it to chickpea tagine, amping up the flavor! True Foods figured this out by mixing it with tahini to create a roasted cauliflower dip.
Moroccan Harissa Paste
At a Glance
EASE: Very easy
COURSE: All day
TIME: 30 minutes | 5 minutes hands on
What is Moroccan Harissa Paste?
Moroccan Harissa paste is a thick sauce with bold, smoky, and intense flavors. In Arabic, harissa translates to “pound” or “crush.” This refers to the old-school way of grinding ingredients using a mortar and pestle. If you’re unsure about trying it, a good alternative to harissa is sriracha.
Should I use Dried or Fresh Peppers?
Using dried peppers is a must! The flavor is more intense and earthy compared to fresh peppers. If you use fresh peppers, the flavor will not be as strong. The sauce will also be watery due to the freshwater content in the peppers.
Key Ingredient Notes
Dried chiles
Dried chile pods are the core of this recipe. You can use any dried chile pod. For complexity, I like to use a variety of chiles, including my favorite New Mexican red chiles! The number of chiles you need will vary by chile. Here is a breakdown that aligns with the recipe card.
- Guajillo (6 chiles) – Smoky, tangy, and mild in spice.
- New Mexico (6 chiles) – Earthy, sweet, mild
- Ancho (4-5 chiles) – Sweet, fruity, and mild in spiciness.
- Pasilla (7-8 chiles) – Rich, smoky, and mild in spice.
- Chipotle (6 chiles) – Smoky, spicy, and bold in flavor.
- Chipotle in Adobo Sauce (7-ounce can) – An alternative to dried chiles is chipotle peppers in Adobo sauce. If using these, know your harissa will have a strong smoky flavor.
Spices
Spices add complexity. To save time, use ground spices. To enhance the flavor, we are going to toast them. You will need cumin, coriander, caraway, and paprika. For a smokier flavor, use smoked paprika.
Tomato Paste
I am absolutely in love with Cava’s harissa paste. The tomato paste gives it a richer flavor and that is why I have added it here.
See the recipe card for the complete ingredient list and measurements.
Step-by-Step Instructions
Step One: Soak the dried chilies
Remove stems and seeds. Soak the peppers in hot water for 15-20 minutes or until softened.
Step Two: Toast the spices
In a dry pan, toast cumin, coriander, and caraway seeds for 1-2 minutes until fragrant.
Step Three: Blend
In a food processor, combine the soaked chili peppers (drained), garlic, toasted spices, tomato paste, and lemon juice. Pulse while slowly drizzling in the olive oil until smooth.
You can use the traditional mortar and pestle if you do not have a food processor or blender. This will take about ten minutes.
Storing Instructions
Store in the refrigerator for up to three weeks. For the best flavor, let the harissa rest for 1 – 2 days to intensify the flavor.
Recipes that Use Moroccan Harissa paste
If you tried this Harissa paste recipe or any other recipe on my blog, leave a star rating and let me know how it went in the comments below.
Homemade Moroccan Harissa Paste
Equipment
- 1 small bowl
- 1 Garlic press
- 1 Small skillet
Ingredients
- 6 dried red chili peppers See below for options and conversions by pepper.
- 3 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seeds
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt adjust to taste
- 1 tablespoon lemon juice
- 1 tablespoon tomato paste optional, for depth
- 2 tablespoons water as needed, for consistency
Instructions
Step One: Soak the dried chilies
- Remove stems and seeds, then soak them in hot water for 15-20 minutes until softened.
Step Two: Toast the spices
- In a dry pan, toast cumin, coriander, and caraway seeds for 1-2 minutes until fragrant.
Step Three: Blend
- In a food processor, combine the soaked chili peppers (drained), garlic, toasted spices, tomato paste, and lemon juice. Pulse while slowly drizzling in the olive oil until smooth.You can use the traditional mortar and pestle if you do not have a food processor or blender. This will take about 10 minutes to grind together.
Notes
-
- Guajillo (6 chiles) – Smoky, tangy, and mild in spice.
-
- New Mexico (6 chiles) – Earthy, sweet, mild
-
- Ancho (4-5 chiles) – Sweet, fruity, and mild in spiciness.
-
- Pasilla (7-8 chiles) – Rich, smoky, and mild in spice.
-
- Chipotle (6 chiles) – Smoky, spicy, and bold.
-
- Chipotle in Adobo Sauce (7-ounce can) –
-
An alternative to dried chiles is chipotle peppers in Adobo sauce. If using these, know your harissa will have a strong smoky flavor.
Store in the refrigerator for up to three weeks. For the best flavor, let the harissa rest for 1 – 2 days to intensify the flavor.
