• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Simply Delicious

  • Home
  • Recipes
    • Quick and Easy
    • Dinner Recipes
    • Lunch
    • Chicken Recipes
    • Meat
    • Baking Recipes
    • Dessert Recipes
    • Vegetarian
    • Gluten Free
  • Videos
  • In My Pantry
  • Contact
  • About
    • Privacy Policy

Home » Recipes » How to make Harissa paste

How to make Harissa paste

August 30, 2021 by Alida Ryder 44 Comments

Pin
Share
Jump to Recipe Jump to Video Print Recipe

Making your own Harissa paste is incredibly easy and once you taste it, you won’t be able to stop using it. Perfect as a marinade for meat or a fiery dressing for roasted vegetables.

How to make Harissa paste

What is Harissa?

Harissa is a North-African chilli paste/sauce that consists of peppers, garlic, spices like coriander seeds, paprika, cumin, caraway seeds and olive oil. It is used as a condiment and is incredibly flavorful. It adds incredible depth and heat to any dish you add it to.

How to make Harissa paste

Ingredients

Full recipe with amounts can be found in the recipe card below.

  • Red bell peppers. 
  • Garlic cloves. 
  • Tomato paste.
  • Chilli peppers. I used a combination of Fresno peppers and bird’s eye chillies. Any red chillies will work.
  • Olive oil. 
  • Cumin seeds.
  • Coriander seeds.
  • Caraway seeds. I am not a fan of the flavor of caraway so I don’t include it in my recipe but feel free to add half a teaspoon to your harissa.
  • Fennel seeds. 
  • Chilli flakes. 
  • Lemon juice.
  • Salt and pepper.How to make Harissa paste

How to make Harissa

  1. Make the spice mix: Combine the spices in a small frying pan set over medium heat. Allow the spices to toast for a few minutes, giving the pan a shake regularly to prevent the spices from burning. The spices will become aromatic and start to pop. Remove from the heat. Grind with a pestle and mortar until fine.
  2. Char the peppers: The easiest way to char peppers is over an open flame, like a gas hob. You can also do it under a hot broiler. Char the peppers until blackened all around then transfer to a bowl and cover with plastic wrap. Allow to steam for 20 minutes then peel off the charred skin. De-seed the peppers and set aside.
  3. Make the Harissa: Combine the peppers, chillies, peeled garlic cloves, tomato paste, spices, lemon juice, olive oil, salt and pepper in the bowl of a food processor and blend. Adjust seasoning if necessary then transfer to a sealable jar or container.

How to make Harissa paste

How long does harissa last?

A jar of harissa paste will keep in the fridge for at least a month but I doubt you’ll have it for that long. Once you get into using this stuff, you won’t be able to stop!

How to use Harissa paste

  1. Use on chicken before grilling.
  2. Stir a spoonful into vegetable soup.
  3. Toss with vegetables before roasting.

How to make Harissa paste

Easy sauce recipes

  1. Home-made Peri-Peri sauce
  2. Marinara sauce
  3. The best easy burger sauce
Harissa

Easy Harissa

Making your own Harissa paste is incredibly easy and once you taste it, you won't be able to stop using it. Perfect as a marinade for meat or a fiery dressing for roasted vegetables.
4.17 from 60 votes
Print Pin Rate
Course: Condiment, Gluten free, Harissa, Sauce, Vegan, Vegetarian
Cuisine: Moroccan
Keyword: Harissa, Harissa paste, home-made harissa paste
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 300 ml
Calories: 26kcal
Author: Alida Ryder

Ingredients

  • 2 red bell peppers charred and skins removed
  • 5 peeled garlic cloves
  • 2 tbsp tomato paste
  • 1 tablespoon smoked paprika
  • 2 fresh red chillies I used Serenade peppers but jalapenos will also work
  • 1 fresh red bird's eye chilli
  • 5-6 tablespoons olive oil
  • salt & black pepper to taste
  • 2 tbsp lemon juice

for the spice mix

  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons dried chilli flakes

Instructions

  • Combine the spices in a small frying pan set over medium heat.
  • Allow the spices to toast for a few minutes, giving the pan a shake regularly to prevent the spices from burning.
  • The spices will become aromatic and start to pop. Remove from the heat. Grind with a pestle and mortar until fine. 
  • The easiest way to char peppers is over an open flame, like a gas hob. You can also do it under a hot broiler. Char the peppers until blackened all around then transfer to a bowl and cover with plastic wrap.
  • Allow to steam for 20 minutes then peel off the charred skin. De-seed the peppers and set aside. 
  • Combine the peppers, chillies, peeled garlic cloves, tomato paste, spices, lemon juice, olive oil, salt and pepper in the bowl of a food processor and blend.
  • Adjust seasoning if necessary then transfer to a sealable jar or container.

Video

Notes

  • Nutritional information is worked out per tablespoon of Harissa paste. The full recipe makes 300ml (just over 1 cup) of Harissa paste. 

Nutrition

Calories: 26kcal | Carbohydrates: 1g | Fat: 2g | Sodium: 20mg | Potassium: 59mg | Vitamin A: 405IU | Vitamin C: 14.4mg | Calcium: 9mg | Iron: 0.3mg
Pin
Share

Filed Under: Gluten Free, Recipes, Vegetarian, Videos Tagged With: diy harissa, food video, Gluten Free, Harissa, harissa paste, how to make harissa, middle-eastern, recipe, recipe video, sauce, spice, spicy, Vegan, vegetarian, Video

Subscribe

Previous Post: « Salmon en Croute with Dill Cream Sauce
Next Post: How to make easy roasted tomato sauce »

Reader Interactions

Comments

  1. Pedro Enrique

    January 25, 2022 at 12:23 AM

    Please .. Do we use the char black bits on the bell pepper.. Thank you

    Reply
    • Alida Ryder

      February 7, 2022 at 4:32 PM

      No, you peel them off.

      Reply
  2. Adrian

    November 25, 2021 at 3:42 AM

    Hi in the recipe ingredients it says 2 tbs of tomato paste but in the recipe its a tin of chopped tomatoes, which one is it please

    Reply
    • Alida Ryder

      November 25, 2021 at 7:19 PM

      In the video I used chopped tomatoes but that was when I originally posted this recipe years ago. I have since re-worked it and use tomato paste instead.

      Reply
  3. Sam Visser

    August 31, 2021 at 12:18 PM

    Thank you so much for sharing this recipe Alida. Im gonna make this Harissa paste this weekend.

    Reply
  4. Marie-Louise

    December 29, 2020 at 4:09 PM

    This looks wonderful. I have never had Harissa sauce but it looks delicious. Question. Can I use dried chillies?

    Reply
    • Alida Ryder

      January 4, 2021 at 3:25 PM

      It won’t have quite the same end result but I’m sure it could work?

      Reply
      • Alida

        January 14, 2022 at 3:38 PM

        Oh hi Alida
        I made the harissa paste it come out good
        Also just want to say we have the same
        name???

        Reply
  5. Nat

    August 16, 2020 at 1:59 PM

    Hi, i was wondering how long this sauce keeps? Do i need to keep it in the fridge? Thanks

    Reply
    • Alida Ryder

      August 16, 2020 at 2:07 PM

      Yes, in the fridge it will keep for at least a few weeks.

      Reply
      • Nat

        August 16, 2020 at 3:15 PM

        Thank you I will try it.

        Reply
  6. Judie

    October 31, 2019 at 2:37 AM

    I love spicy foods, tomatoes, sauces and marinades. For some reason I don’t really enjoy herbs but loves spices. Unfortunately, I pretty much HATE red bell peppers! Green bell peppers are ok depending on what recipe they are in. But are there any options here for someone that doesn’t enjoy bell peppers????

    Reply
    • Alida Ryder

      November 5, 2019 at 7:22 AM

      Just leave them out, they add bulk to the sauce but they are not a necessity. 🙂

      Reply
  7. Billy

    October 15, 2018 at 6:58 PM

    Thanks for this guide! Definitely want to learn how to make my own harissa at home. Definitely one of my favorite condiments / ingredients to add into dinner!

    Reply
    • Alida Ryder

      October 16, 2018 at 2:40 PM

      It’s so versatile!

      Reply
  8. Jo

    August 27, 2018 at 1:24 PM

    Thanks for the lovely recipe! Sometimes I change it up and use sundried tomatoes instead of a can, and it make a deliciously rich and thick paste.

    Reply
    • Alida Ryder

      August 28, 2018 at 8:49 AM

      Delicious! So glad you like this recipe.

      Reply
  9. Lilo

    April 17, 2018 at 11:10 AM

    Looks mouthwatering 🙂 Will make this over the weekend! You have a great website!

    Reply
    • Alida Ryder

      April 18, 2018 at 7:50 AM

      Thanks so much.

      Reply
  10. Eileen

    March 22, 2018 at 12:42 AM

    If I do not have the spice in seed type Would it matter if I just use the spice in the crushed form
    Thank you

    Reply
    • Alida Ryder

      March 25, 2018 at 2:51 PM

      Not at all! Ground spices will work perfectly well.

      Reply
      • tony de Andrade

        March 29, 2021 at 4:44 PM

        Good Day Alida
        I do make a Peri Peri sauce & I cannot buy these chillies anywhere.
        I live iN.P.E & normally buy from Sana-ns in East London but they have none after trying to purchase them on JHB market.
        Are you able to help.
        Tony de Andrade

        Reply
        • Alida Ryder

          March 31, 2021 at 4:11 PM

          You can substitute with any red chillies.

          Reply
  11. Hannah

    March 10, 2018 at 6:46 PM

    Quick, easy, very yummy – what else can I say! If I make it again I think that I will crush the garlic and finely chop the birds-eye chili, as this way I can stop blending before it becomes too smooth, as I prefer a slightly textured sauce but I’m not keen on chunks garlic etc. Will be perfect served with slow barbecued lamb shoulder and flatbreads etc,

    Reply
    • Alida Ryder

      March 12, 2018 at 8:47 AM

      Thanks for your feedback Hannah! So glad you liked it.

      Reply
  12. Ryan

    February 17, 2018 at 4:45 PM

    Thank you very much! This was an amazing recipe. First time tasting harissa, and I’m in love.

    Reply
    • Alida Ryder

      February 18, 2018 at 7:41 AM

      I’m so glad to hear that Ryan! It is SUCH a delicious condiment.

      Reply
  13. Glen

    January 26, 2018 at 5:59 PM

    What a great recipe. I’ve made it many times and just had to come tell you how much I love using it. My favorite way is to do as you said and slather it over chicken before grilling and it is by far our family’s favorite way of cooking chicken. Your recipes are always trustworthy and delicious.

    Reply
    • Alida Ryder

      January 26, 2018 at 6:00 PM

      Thank you so much for the lovely compliment Glen. That chicken sounds completely delectable!

      Reply
  14. Sandi Steuwer

    January 5, 2018 at 5:00 PM

    My family was from French Algeria, and to this day continues to make the traditional dishes of North Africa. Just a side note to this wonderful twist on Harissa…If you allow the peppers to thoroughly drain all of their liquid, you can actually store it in a cupboard. Just make sure about one half inch of olive oil covers the mixture. My Aunties would make enough at a time for 6 months. I leave my peppers in a colander, with a plate on top, and when there is no more liquid in the bowl underneath, its ready to be blended with the spices of choice. No refrigeration needed. Great recipe, trying it today!

    Reply
  15. Sharon Miller

    August 10, 2017 at 12:40 AM

    Is there a difference between a fresh red chili and a fresh red bird’s eye chili?

    Reply
    • Alida Ryder

      August 16, 2017 at 9:14 PM

      Bird’s eye chili is very spicy but fresh red chilies can also be used.

      Reply
  16. Joan

    May 16, 2017 at 9:05 AM

    I just love your recipes and as you do, I just love spicy foods. However I suffer from irritable bowel and the doc suggested I stop eating foods that contain chillis. Im so upset, how can you make curry without chillis?? Please give us one of your fab curry recipes without chilli especially for those of us who dont tolerate them. Please Please….

    Reply
    • Alida Ryder

      May 18, 2017 at 3:45 PM

      You could definitely leave out any of the hot chillies in my curry recipes. I’m not sure which spices are allowed with IBS but I would go with adding all the regular mild spices (coriander, cumin, turmeric, paprika) and just leave out the chilli.

      Reply
      • Catherine

        March 24, 2019 at 9:22 PM

        Hello, I was just about to ask if it was ok to leave the chilies out of this recipe when I read the question from the lady with IBS. I have a bit of an allergy to spicy chillies so often exclude them from recipes. However, I did worry about losing the authenticity of this recipe. So glad you said it could be made without the chillies. I love all the other spices mentioned in the recipe so will definitely be giving it a go ?

        Reply
        • Alida Ryder

          March 26, 2019 at 8:27 AM

          Hope you love it!

          Reply
    • Gordon Bentley

      August 8, 2019 at 6:39 AM

      If these are an option for you the older India cuisine used black pepper or mustard for heat before they had chilis. It wasn’t until chilis arrived from the Americas via Europe that they added them to their dishes.

      Reply
  17. Mary Ann | The Beach House Kitchen

    May 16, 2017 at 12:35 AM

    Love this harissa Alida! So spicy. Just the way I like things. Can’t wait to try your recipe.

    Reply
    • Alida Ryder

      May 18, 2017 at 3:45 PM

      Thanks so much Mary Ann. It’s a goodie!

      Reply
  18. Tricia

    May 15, 2017 at 8:22 PM

    The Harissa paste from my local supermarket is really not nice at all so I will definitely
    be making this. Many Thanks for the recipe.

    Reply
    • Alida Ryder

      May 18, 2017 at 3:46 PM

      Please let me know what you think once you’ve tried it Tricia! 🙂

      Reply
  19. Trisha @ The Ham & Cheese Of It

    June 7, 2015 at 10:59 AM

    Thank you for posting this! I have always been curious on how best to make this. Now I know. I feel so very smart right now lol

    Reply
  20. Pang

    May 29, 2015 at 8:30 PM

    I always love your gorgeous photos and awesome recipe, and this post is no different. I have longed to make this Harissa paste, so you can be sure I will make this very soon. Thank you so much for sharing this with all of us.

    <3 <3 <3

    Reply
    • Alida Ryder

      June 2, 2015 at 7:57 AM

      And how I love your beautiful comments. Thanks Pang! And let me know as soon as you’ve made this what you think of it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

Chicken Recipes

Hawaiian chicken skewers

Chicken Parmesan meatballs in tomato sauce with mozzarella

Chicken Parmesan Meatballs

Miso chicken noodle salad

Miso chicken noodle salad

Harissa grilled chicken wings

Curried Grilled Chicken Breast

Easy Curried Grilled Chicken Breast

Grilled chicken burgers

Easy Grilled Chicken Burgers

Seafood Recipes

Grilled garlic butter prawns

Grilled garlic butter prawns

Sticky honey sriracha salmon with coconut rice

Sticky honey sriracha salmon with coconut rice

Seared scallops with lemon caper sauce

Seared scallops with lemon caper sauce

Pasta vongole

Pasta Vongole

Conversion Chart

Simply Delicious conversion chart

DMCA Protection

Website Content Protection

Copyright © 2022 Simply Delicious on the Foodie Pro Theme Privacy