Go Back Email Link
–+ servings
Harissa paste in a small bowl with a spoon in the bowl.
Print Recipe
No ratings yet

Homemade Moroccan Harissa Paste

Make Moroccan harissa paste with dried red chile pods you can find 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, and more.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: All Day
Cuisine: Mediterranean, Middle Eastern, Moroccan, North African
Diet: Vegan
Servings: 8 Tablespoons
Calories: 59kcal
Author: Ruth Grindeland

Equipment

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

Chilies come in different potencies, sizes, and flavors.  Use this guide when choosing your chiles.  You can mix chiles. All measurements are for dried chiles, except for the last option, Chipotle in Adobo Sauce. 
    • 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.
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.

Nutrition

Calories: 59kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 167mg | Potassium: 219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 691IU | Vitamin C: 82mg | Calcium: 14mg | Iron: 1mg