Harissa Paste

Add a fiery kick to your culinary creations with this homemade harissa paste, a bold and aromatic North African condiment that's as versatile as it is flavorful. Made from dried red chilies, freshly toasted spices like cumin, coriander, and caraway seeds, and a rich blend of smoked paprika, garlic, and lemon juice, this harissa recipe delivers a perfect balance of smoky heat and tangy depth. The addition of olive oil and tomato paste creates a luxuriously smooth texture that's perfect for marinating meats, stirring into soups and stews, or elevating roasted vegetables. Ready in just 25 minutes, this easy-to-make harissa paste not only enhances your dishes but also keeps fresh for up to two weeks when stored properly. Whether you're looking to spice up weeknight dinners or impress guests with an authentic condiment, this recipe is your gateway to bold, North African-inspired flavors!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 8

Ingredients

• 10 pieces dried red chilies
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon caraway seeds
• 1 teaspoon smoked paprika
• 4 pieces garlic cloves
• 2 tablespoons lemon juice
• 4 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 2 tablespoons water

Directions

Step 1

Start by soaking the dried red chilies. Place the chilies in a heatproof bowl and cover them with boiling water. Let them soak for 10 minutes, or until they are softened.

Step 2

Meanwhile, toast the cumin seeds, coriander seeds, and caraway seeds in a dry skillet over medium heat for 1-2 minutes, or until fragrant. Be careful not to burn them.

Step 3

Once toasted, grind the seeds into a fine powder using a mortar and pestle or a spice grinder.

Step 4

Drain the soaked chilies and remove stems and seeds (if desired for a milder paste). Add them to a food processor or blender.

Step 5

Add the ground spices, smoked paprika, garlic cloves, lemon juice, olive oil, tomato paste, salt, and water to the blender with the chilies.

Step 6

Blend the mixture until it forms a smooth, thick paste. You may need to stop and scrape down the sides occasionally to ensure everything is well incorporated.

Step 7

Taste the paste and adjust seasoning as needed. Add more salt, lemon juice, or water to achieve the desired consistency and flavor.

Step 8

Transfer the harissa paste to a clean, airtight jar. Drizzle a thin layer of olive oil on top to help preserve it.

Step 9

Store in the refrigerator for up to 2 weeks. Stir the paste before use, and enjoy it as a marinade, condiment, or ingredient in your favorite dishes.

Nutrition Facts

Serving size	196.7 grams (196.7g)

Amount per serving	% Daily Value*
Calories	651

Total Fat 59.00g	76%
Saturated Fat 9.10g	45%
Polyunsaturated Fat 5.30g
Cholesterol 0mg	0%
Sodium 2402mg	104%
Total Carbohydrate 31.40g	11%
Dietary Fiber 9.90g	35%
Total Sugars 6.10g
Protein 7.00g	14%

Vitamin D 0IU	0%
Calcium 120mg	9%
Iron 7mg	40%
Potassium 894mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.6%

Protein: 4.1%

Carbs: 18.3%