Homemade Moroccan Harissa Paste
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Make Moroccan harissa paste with dried red chile pods you can easily find at the store. You control the texture, so your harissa can be a thick paste or sauce. Use harissa paste on roasted vegetables, in salad dressing, in hummus, and BBQ marinade.
Harissa is a North African chili paste that originated in Tunisia, but the most popular style is Moroccan. Harissa comes in many forms, such as Tunisian, rose, and green harissa. This recipe is for Moroccan harissa paste. This version has a smoky flavor and bold, complex flavors.
Harissa is a perfect ingredient for amping up flavor. People often add it to rice, couscous, soups, eggs, and sandwiches. I like to mix it with hummus to make harissa hummus, or with tahini to make a True Foods-style roasted cauliflower dip.
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! Dried peppers have a more intense, earthy flavor than fresh peppers. If you use fresh peppers, the flavor will not be as strong. The sauce will also be watery because of the peppers’ high water content.
Harissa Paste Ingredients
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.
- New Mexico (6 chiles) – Earthy, sweet, and mild.
- Ancho (4-5 chiles) – Sweet, fruity, and mild.
- 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 you use these, your harissa will have a strong smoky flavor.
Spices
Spices add complexity. To save time, use ground spices. To enhance the flavor, we’ll 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. They have tomato paste in their recipe. The paste gives the harissa a richer flavor.
See the recipe card for the complete ingredient list and measurements.
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How to Make Moroccan Harissa Paste
Step One: Soak the dried chilies
Remove stems and seeds. Soak the peppers in hot water for 15 to 20 minutes or until softened.
Step Two: Toast the spices
In a dry pan, toast cumin, coriander, and caraway seeds for 1 to 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.
Use a traditional mortar and pestle if you don’t 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 to 2 days to intensify the flavor.
Recipes that Use Harissa paste
- Roasted Harissa Carrots
- True Foods Cauliflower with Tahini Sauce (and Harissa)
- Cava Inspired Harissa Vinaigrette
- Harissa Hummus
- Vegan Tagine with Chickpeas and Eggplant
How Did It Go?
I hope you loved this harissa paste as much as I do! Before you go, please leave a rating and a comment to let me know how it went.
Homemade Moroccan Harissa Paste
Equipment
- 1 small bowl
- 1 garlic press
- 1 small skillet
Ingredients
- 6 dried red chili peppers, see the notes for 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)
- 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.If you don't have a food processor or blender. This will take about 10 minutes to grind together.
Notes
-
- Guajillo (6 chiles) – Smoky, tangy, and mild.
-
- New Mexico (6 chiles) – Earthy, sweet, and mild.
-
- Ancho (4-5 chiles) – Sweet, fruity, and mild.
-
- 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 you use these, 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 to 2 days to intensify the flavor.
Nutrition
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