Homemade Harissa Sauce
A rich, smoky, and spicy North African chili paste perfect for marinades, dips, and adding heat to your favorite dishes.
Ingredients
- 10-12 dried red chilies (such as guajillo, New Mexico, or Arbol)
- 2 roasted red bell peppers (optional, for a milder, slightly sweet flavor)
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp caraway seeds (optional, for an authentic depth of flavor)
- 1 tsp smoked paprika
- ½ tbsp salt (adjust to taste)
- 2 tbsp fresh lemon juice
- ¼ cup olive oil extra virgin
- Tomato paste (optional for extra richness)
- Water as needed for consistency
Instructions
Prepare the chilies:
- Remove the stems and seeds from the dried chilies.
- Soak them in hot water for about 20 minutes until they soften.
- Drain and set aside.
Roast the peppers (if using):
- If adding roasted red bell peppers, place them over an open flame or under a broiler, turning until the skin is charred.
- Let them cool, then peel and remove the seeds.
Toast the spices:
- In a dry pan over medium heat, lightly toast the cumin, coriander, and caraway seeds (if using) for about 1 minute until fragrant.
- Grind them into a fine powder using a spice grinder or mortar and pestle.
Blend the ingredients:
- In a food processor or blender, combine the softened chilies, roasted bell peppers, garlic, ground spices, paprika, salt, lemon juice, and tomato paste.
- Blend until a thick paste forms.
- Add the olive oil:
- With the blender running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
- If the paste is too thick, add a little water to reach your desired consistency.
Adjust the flavor:
- Taste and adjust seasoning, adding more salt, lemon juice, or chili for extra heat.
- Blend again if needed.
Store and use:
- Transfer the harissa sauce to a clean jar and drizzle a thin layer of olive oil on top to preserve freshness.
- Store in the refrigerator for up to 2 weeks.
Notes
Calories may vary based on oil content
Nutrition
Calories: 60kcal
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