Learn how to make authentic Harissa chili paste from scratch with this easy-to-follow recipe. Discover two methods for preparing this versatile North African staple, perfect for adding a spicy kick to your favorite dishes.

Ingredients

  • 250g dried chilies

  • 1 tsp caraway seeds

  • 1 tsp coriander seeds

  • 1 tsp cumin seeds

  • 5-6 cloves garlic

  • 1 tbsp olive oil

  • 1 tsp salt

  • 2 red paprika peppers (for the blended method)

  • 1 hot chili (optional, for the blended method)

Instructions This recipe provides two methods for making harissa: the traditional mortar and pestle method and a more modern blended method.

 

Mortar & Pestle Method

 

  1. Soak the dried chilies in hot water overnight or for at least 30 minutes.

  2. Drain the chilies and chop them into small pieces.

  3. Combine the chopped chilies and garlic in a mortar and pound them until they are roughly combined.

  4. Add the olive oil, salt, and the ground spices (caraway, coriander, and cumin) to the mixture.

  5. Continue to pound the ingredients until they are well combined and form a paste.

  6. Your harissa is now ready to use.

 

Blended Method

 

  1. Roast or steam the paprika peppers. Once cooled, peel the charred skin and remove the seeds.

  2. Add the soaked chilies to a blender and pulse a few times.

  3. Add the olive oil to the blender and blend until a puree is formed.

  4. Transfer the puree to a mixing bowl. Add the salt and the ground spices.

  5. Mix until all ingredients are well combined.

  6. Your harissa is ready to be stored or used.