Harissa
intro
Fiery, aromatic North African-inspired chili paste blended with warm spices, garlic, and olive oil, perfect for marinating, dipping, or adding bold heat to summer BBQ dishes.
Ingredients
Steps
Toast whole spices
Place a small dry skillet over medium-low heat (150°C / 300°F). Add 6g (1 tbsp) cumin seeds, 2g (1 tsp) coriander seeds, and 2g (1 tsp) caraway seeds. Toast for 2-3 minutes, stirring constantly, until fragrant and lightly golden, taking care not to burn the seeds (burnt spices will make the paste bitter). Transfer to a small bowl and let cool for 5 minutes.
Rehydrate dried chilis
Bring 480ml (2 cups) of water to a rolling boil in a small saucepan over high heat. Pour the boiling water into a heatproof glass bowl, add 75g stemmed, seeded mixed dried red chilis, and press down to fully submerge all chilis. Cover the bowl with a ceramic lid and let steep for 15 minutes, until chilis are completely soft and pliable. Drain well, reserving 30ml (2 tbsp) of the warm chili steeping water to adjust consistency later.
Grind cooled spices
Once the toasted spices are fully cooled, transfer them to a spice grinder or heavy mortar and pestle. Grind for 30-45 seconds until you achieve a fine, uniform powder with no visible whole seed chunks. Set the ground spice mixture aside.
Blend chili base
Add the drained rehydrated chilis, 20g peeled garlic, 30g (2 tbsp) tomato paste, 30ml (2 tbsp) fresh lemon juice, 5g (1 tsp) kosher salt, and the ground spice mix to a high-speed blender. Pour in 40ml of the extra-virgin olive oil and the reserved 30ml chili steeping water. Blend on high speed for 1 minute, stopping once halfway through to scrape down the blender sides with a silicone spatula to ensure even blending.
Adjust paste consistency
Turn the blender to low speed, and slowly stream in the remaining 40ml extra-virgin olive oil over 30 seconds to emulsify the paste. Taste and add extra salt if desired, or 5-10ml more reserved steeping water for a thinner, pourable harissa. Blend for 10 final seconds to fully incorporate all additions.
Jar and store harissa
Transfer the finished harissa to a clean, sterilized 480ml (2-cup) glass jar. Pour the remaining 20ml of olive oil over the top to create a 3mm (1/8-inch) thick airtight seal, then screw the lid on tightly. Refrigerate for up to 4 weeks, topping up the thin oil layer after each use to prevent spoilage.
Tips
2.For a smoky flavor twist, replace 25g of the mild dried chilis with dried chipotle peppers, or stir in 1g (1/4 tsp) smoked paprika into the finished paste.
3.Maintain a thin olive oil layer on top of stored harissa to block air exposure, which prevents mold growth and keeps the paste fresh for up to 4 weeks in the fridge.
OMG this homemade harissa is a total game changer! I whipped it up for our taco night potluck last weekend and everyone was begging for the recipe. It’s got the perfect kick without being so spicy my kids couldn’t handle it—they even dipped their veggie sticks in it, no lie! SO good, way better than the store-bought jar I used to grab that had a million weird preservatives.
Wow, this was way easier to make than I expected! I was worried I’d have to track down a bunch of fancy specialty ingredients, but I already had almost everything in my pantry. I added an extra dried chili because I love extra heat, and it turned out perfect. I’ve been stirring a spoonful into my scrambled eggs every morning this week, no regrets.
Really solid harissa recipe! I made a big batch on Sunday to use for meal prep bowls all week, and it held up great in the fridge. Only knock is I wish the recipe noted how long it stays good for in an airtight container—mine is still going strong 4 days in, just curious when I should toss any leftovers. Flavor is chef’s kiss though, will make again.
Made this last night to go with roasted veggies and lamb chops for our date night in, and my partner said it’s the best thing I’ve ever cooked. The roasted red pepper and caraway combo is unreal! I did have a little trouble getting my dried chilis to rehydrate all the way though—any tips for next time?
Brought this to my office potluck last week and people literally lined up to put it on their grilled chicken and pita. I even had a coworker offer to pay me to make her a jar! The balance of smoky, spicy, and a little tangy is perfect—10/10, no notes.
Super easy recipe for a first-time cook like me! I messed up and added a little too much lemon juice at first, but I balanced it out with an extra pinch of salt and a tiny bit of honey, and it still turned out really tasty. Can’t wait to slather this on my grilled cheese later this week.
Just finished making this and WOW, the smell alone is incredible. I used homegrown dried cayenne peppers from my garden this summer instead of the recommended chilis, and the flavor is so bright and fiery. I already know I’m going to be putting this on everything from hummus to burgers this month.