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Loading...Harissa is the fiery backbone of Moroccan home cooking, spooned into tagines, stirred into harira soup, brushed on grilled meats, and spread on crusty bread. This slow-cooked homemade version layers dried chilies with toasted cumin, coriander, and caraway for deep, earthy heat that puts store-bought tubes to shame. A thin veil of olive oil on top keeps the paste vivid red and shelf-stable for weeks in the fridge.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings24
YieldAbout 1.5 cups (24 tablespoon servings)
Nutrition Facts
Per serving (estimated)
- 55 kcalCalories
- 4.5 gFat
- 0.6 gSaturated Fat
- 3 gCarbs
- 1 gFiber
- 0.5 gSugar
- 0.5 gProtein
- 150 mgSodium
- 80 mgPotassium
- 10 mgCalcium
- 0.5 mgIron
- 8 mgVitamin C
- 350 mcgVitamin A
Ingredients
For the chili base
- 4 oz dried New Mexico or guajillo chilies, stems and seeds removed
- 1.5 oz dried chili de árbol or other hot chilies, stems removed
- 1.5 cups boiling water
- 4 cloves garlic, smashed
- 1 tsp kosher salt
For the spice blend and finish
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp caraway seeds, lightly crushed
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
- 2 tbsp tomato paste
- 1 tbsp fresh lemon juice
- 1/3 cup extra-virgin olive oil, plus more for sealing
Directions
- Stem and seed the dried chilies by tearing off the stems, slicing each pod open lengthwise, and scraping out the seeds with a small knife. Discard stems and seeds.
- Place the prepared chilies in a heatproof bowl, pour the boiling water over them, and set a small plate on top to keep them submerged. Soak for 15 minutes until soft and pliable.
- Drain the chilies in a fine-mesh sieve, reserving 1/2 cup of the soaking liquid. Transfer the softened chilies to a food processor along with the garlic, salt, cumin, coriander, caraway, both paprikas, tomato paste, and lemon juice.
- Pulse several times to break down the chilies, then process while slowly drizzling in the olive oil until a thick, smooth paste forms. Add splashes of the reserved soaking liquid as needed to keep the blades moving and reach a spreadable consistency.
- Heat 1 tablespoon of olive oil in a small saucepan over medium-low heat. Add the paste and cook, stirring constantly with a wooden spoon, for 5 to 7 minutes until the color deepens to a rich brick red and the mixture smells toasted and fragrant.
- Remove from the heat and taste, adjusting with more salt or lemon juice as needed. Scrape the paste into a clean glass jar, smooth the top with the back of a spoon, and pour a thin 1/8-inch layer of olive oil over the surface to seal.
- Cool completely, seal with a lid, and refrigerate. The harissa will thicken slightly as it cools. Keeps refrigerated for up to 1 month under the oil seal; stir before each use.
Cook’s Notes
- Wear kitchen gloves when seeding the hot chilies to prevent capsaicin from irritating your skin or eyes.
- For milder harissa, omit the chili de árbol and use all New Mexico or guajillo chilies; for extra fire, add a second teaspoon of crushed red pepper.
- The thin layer of olive oil on top acts as a natural seal, preventing oxidation and keeping the paste vivid red.
- Stir a teaspoon into lentil soup, whisk into vinaigrette, or brush onto chicken before roasting for instant depth.
- For a smokier profile, char the soaked and drained chilies in a dry skillet over medium-high heat for 1 to 2 minutes per side before blending.
