In my earlier days of cooking I used to either skip it altogether, or substitute with whatever hot sauce I had on hand. Fast forward to now, and I use harissa paste — a North African spicy red sauce — all the time. It consists of simple ingredients like red chilies, garlic, vinegar, and spices, and is perfect for adding smokiness and heat to dishes like hummus, lentil chili, pasta sauce, and more. I typically buy harissa at the store, but recently have wanted to make my own so I could control the spice level — some can be quite hot, which throttles how much you can add to your meal. Let me show you how easy it is to make fresh harissa paste (and adjust the heat to your liking) at home in just 30 minutes!
What is Harissa Paste?
Harissa is a hot chili paste that originated in Tunisia, North Africa. It is commonly used as a dip or marinade, or to add to dishes like stews to add vibrant red color and heat. Chili peppers were originally imported to Tunisia in the 16th century during the Spanish occupation, and shortly thereafter harissa quickly became a staple part of Tunisian (and Middle Eastern) cuisine (source).
What is Harissa Paste Made Of?
The ingredients for harissa paste are pretty simple- red chilies, garlic, oil, an acid (we used vinegar & lemon juice), and spices. The two ingredients you may not have on hand are dried chilies — which most grocery stores carry, and are easy to find online (links below) — and caraway seeds, which add a mild licorice flavor. Caraway seeds are a common ingredient in harissa paste, but if you don’t have them, fret not — simply leave them out or compensate with more of the other spices.
How to Make Harissa Paste
First, rehydrate your chilies in hot water, then remove the stems and seeds. While that’s happening, toast your whole cumin and coriander seeds and grind in a mortar and pestle. If you don’t have a mortar and pestle, simply add to a food processor to blend later. Next you’ll add smoked paprika, salt, and garlic, and mix again, before adding lemon juice and vinegar and mixing into a paste. Once all of your ingredients are added to the food processor, blend into a smooth paste. Add olive oil near the end to create a creamy, smooth sauce. If avoiding oil, either omit or sub water for a similar effect. We hope you LOVE this sauce! It’s: SmokySpicyCustomizableVersatile& Incredibly delicious Harissa can be added to dishes like my Moroccan-Spiced Eggplant & Tomato Stew, Saucy Moroccan-Spiced Lentils, and Smoky Harissa Eggplant Dip. But it’s great for adding depth of flavor, nuance, and smoky spice to just about any dish, including hummus, salad dressings, pasta sauce, soups, and more!
More DIY Sauces and Spices
If you’re into DIY sauces and spices, you’ll also love our Hummus from Scratch, Easy Green Curry Paste, Easy Red Curry Paste, Easy Oil-Free Vegan Ranch Dressing, and DIY Curry Powder! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
