Follow all our tips on how to make an authentic harissa paste, which is a traditional North African spicy red chilli condiment that has so many uses. Add to stews, serve with meat or fish, or just use it as an incredible dip, with a really rich flavour.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
We can't quite explain how obsessed we are with this harissa paste recipe. The flavours are like nothing else. It's smoky, spicy and has such a depth of flavour. If you are looking for a new way to add flavour to meat, fish and vegetables, then this harissa sauce is it!
What is Harissa Paste?
Harissa is a North African (thought to have originated in Tunisia) red chilli paste that is make with flavour packed ingredients like roasted red peppers, garlic, citrus, oil and warming spices.
We went to Morocco recently, and we ate this harissa paste everywhere. It was served with chicken kebabs, alongside vegetable stew and we even had it on the side to dip bread into. It has a slightly sweet and tangy flavour, with a real kick of spice.
If you are looking for some other sauce recipes, why not try our easy Tahini Dressing, authentic tasting Kebab Shop Chilli Sauce, creamy Garlic Sauce, copycat Chipotle Southwest Sauce or our Wagamama copycat Katsu Sauce.
Jump to:
Why You Will Love It
- Quick - This harissa paste recipe takes just 5 minutes to make, if you are using a jar of roasted red peppers. You just put everything into a food processor and blend.
- Versatile - There are SO many ways that you can use this harissa sauce. So, make a big batch and put it on everything!
- Adaptable - You can adapt this to make it as spicy or as mild as you like.
- Stores well - This stores well in the fridge, so you can keep it to put on meals throughout the week.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Roasted red peppers - This is our top tip to keep this recipe under 5 minutes. It is cheaper to roast your own red peppers, however we always keep a jar in the cupboard to add to sauces, pasta or hummus.
- Red chillies - This is where all the spice comes from. The type of chilli you use will change the spiciness of the sauce. To make it less spicy, you can remove the seeds from the chilli.
- Garlic - Freshly garlic is always best.
- Tomato puree - This gives it a little tomato flavour, but also a more vibrant red colour.
- Olive oil - This helps to loosen up the sauce. Make sure to use the best quality you can, as you really will taste the difference. We like extra virgin olive oil.
- Lemon - This helps to freshen the paste up and balance out the chillies. You might need extra if your lemons aren't very juicy. In Morocco they often add preserved lemons.
- Spices - We used cumin seeds, fennel seeds and coriander seeds and this adds a real warm flavour to the sauce.
- Chilli flakes - As well as the fresh chillies, we added some dried chilli flakes for an extra kick of spice. You can leave them out though.
- Salt and pepper - Generously season.
Variations
We used a jar of roasted red peppers to make this in under 5 minutes, however to make this a budget friendly sauce then we would recommend roasting them yourself. It takes some time, but it's much easier than you might think. Check out our Roasted Red Peppers recipe.
Spice is relative, but we think this has a serious kick of heat - just look at the chilli seeds you can see it it. We would recommend just adding one or two fresh chillies to begin with, tasting it, and then blending in more if you want it spicier.
Traditionally, in Morocco, they would add preserved lemons into it, so you can give that a try if you want.
How to Make Harissa Paste
- Step 1: In a dry frying pan, toast the cumin seeds, coriander seeds, fennel seeds and chilli flakes - about 2 minutes. Keep shaking the pan to prevent the seeds burning.
- Step 2: Using a pestle and mortar, grind the toasted seeds into a fine powder.
- Step 3: Add the ground spices and the rest of the ingredients to a food processor or blender.
- Step 4: Blend until smooth.
How to Use Harissa Paste
The real question is, what can't you put harissa paste in? This is such a versatile sauce and can be used in recipes, or served on the side as a dip. We have lots of suggestions so that you can get the most out of this harissa paste recipe.
- Soup - This is an easy way to add a lot of flavour to soup. We like it swirled through our Slow Cooker Vegetable Soup or Carrot and Lentil Soup.
- Hummus - The great thing about homemade hummus is that there are so many ways that you can flavour it. A big dollop of this on top is an instant flavour booster.
- Bread - Although it goes really well in things, we would happily eat it just as it is with some bread dipped in. Why not try our Easy Flatbread Recipe, Homemade Naan Bread or Slow Cooker Bread?
- Stew - Stews are so hearty and comforting and this harissa sauce is an easy way to give them a bit of a lift. To keep it traditional, add some to our Moroccan Chickpea Stew or Slow Cooker Moroccan Chicken.
- Kebab - When we were in Morocco, we had chicken kebab every time it was available and smothered it in this sauce. Why not try our Lamb Shish Kebabs, Turkey Kebabs, Vegetable and Halloumi Kebabs or Moroccan Chicken Flatbreads?
- Dip - It makes a really good dip just on it's own, but you can also mix it into yogurt or mayo for a creamy dip.
- Roast dinner - This might not be the most traditional addition to a British roast dinner, but this goes perfectly with lamb so why not serve it with our Pulled Lamb or Slow Cooker Lamb Shoulder. It can also be used on our Harissa Chicken recipe.
- Eggs - Take eggs to the next level with a spoonful of this. Add it to Scrambled Eggs, Poached Eggs, Fried Eggs or even on a Fritatta.
Storage
Store: The key to keeping harissa paste fresher for longer in the fridge is to add a layer of olive oil on top of it every time you have used it. It should keep in an air tight container in the fridge for 2-3 weeks. We think it actually tastes better after a couple of days, as the flavours really deepen.
Freeze: You can actually freeze harissa paste. We store it in ice cube trays for individual portions, or you can store larger portions in freezer containers.
Defrost: You can defrost this in the fridge overnight. However, if you are using it in cooking, the frozen harissa can be added straight from the freezer.
Dannii's Top Tips
- Make sure you toast all the spices first, as it really does make a difference to the finished flavour.
- This actually tastes better a day or two after making it.
- Put a layer of olive oil on top of it in the jar after each use to help it store for longer.
- If you don't want this too spicy, remove the seeds from the fresh chillies.
- Some variations of harissa have rose water in it, but we are not a fan of that flavour so we left it out.
- Wear gloves when you are chopping the chillies.
Frequently Asked Questions
If you want to use dried whole chillies instead of fresh, then you can. You will just need to rehydrate them in boiling water for 15-20 minutes first.
Yes, as long as you make sure there is no cross contamination, this can be gluten free.
Yes, this is a vegan recipe and it's a great way to add extra flavour to vegan stews or even served with roasted vegetables.
More North African recipes
If you've tried this harissa recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Harissa Paste
Ingredients
- 3 Roasted red peppers
- 3 Red chillies
- 5 Garlic cloves - crushed
- 2 tablespoons of Tomato puree
- 1 teaspoon of Cumin seeds
- 1 teaspoon of Fennel seeds
- 2 teaspoon of Red chilli flakes
- 2 teaspoon of Coriander seeds
- 6 tablespoons of Olive oil - extra virgin
- 0.5 Lemon - juice only
- 1 pinch of Fine sea salt and ground black pepper
Instructions
- In a dry frying pan, toast 1 tsp of Cumin seeds, 2 tsp of Coriander seeds, 1 tsp of Fennel seeds and 2 tsp of Red chilli flakes - about 2 minutes. Keep shaking the pan to prevent the seeds burning.
- Using a pestle and mortar, grind the toasted seeds into a fine powder.
- Add the ground spices, 3 Roasted red peppers, 3 Red chillies, 5 Garlic cloves, 2 tablespoons of Tomato puree, 6 tablespoons of Olive oil juice of 0.5 Lemon and 1 pinch of Fine sea salt and ground black pepper to a food processor.
- Blend until smooth.
Recipe Video
Recipe Tips
- Make sure you toast all the spices first, as it really does make a difference to the finished flavour.
- This actually tastes better a day or two after making it.
- Put a layer of olive oil on top of it in the jar after each use to help it store for longer.
- If you don't want this too spicy, remove the seeds from the fresh chillies.
- Some variations of harissa have rose water in it, but we are not a fan of that flavour so we left it out.
- Wear gloves when you are chopping the chillies.
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
nancy says
made a big batch of this yummy harissa paste for the week. I'm going to put it on everything!!
Quynh says
I made a big batch of this and used some for my Moroccan lentil stew. Oh my! It was amazing!
I'm thinking about using it for some hummus dip next.
Sandra says
This looks delicious and love that you can vary the spices to accommodate different palates in the family. Thanks for the recipe!!
Andrea says
I'm looking forward to making this flavor packed and versatile harissa paste. I'm already coming up of ideas for using it.
Gina Abernathy says
Love the spicy and smoky flavor of this paste. My family can handle the heat and this was delicious!
Amanda Wren-Grimwood says
I've always bought harissa before but happy I can make my own now. Hoemade always tastes better.
Dana Sandonato says
This is great! Loved this recipe and it's so nice to have on hand since we love the flavor profile.
Biana says
Yum! Harissa looks delicious. Should go great with stews and soups in the winter.
Holley says
What a flavorful and delicious paste! I love how this harissa can be used with so many recipes!
Beth says
I've never made harissa at home before, but I have every single ingredient in my pantry! Will definitely give it a go.
Tayler says
Homemade condiments are my favorite, and this harissa paste looks incredible! Can't wait to try it this week!