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Harissa paste in a small bowl with a spoon in the bowl.
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Homemade Moroccan Harissa Paste

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.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: All Day
Cuisine: Mediterranean, Middle Eastern, Moroccan, north african
Diet:
Servings: 8 Tablespoons
Calories: 59kcal
Author: Ruth Grindeland

Equipment

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

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

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