Spicy Harissa Paste with Dried Chili Peppers
Harissa is made from dried red chili peppers soaked in hot water and well drained, and its distinctive flavor comes from toasted caraway and dry coriander — not from green peppers or vinegar. Because it contains no vinegar to preserve it, it must be stored in the fridge under a layer of olive oil and eaten within 3 weeks.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 65 min
- Calories
- 50
Photo: Miansari66 / Wikimedia Commons · CC0 · https://commons.wikimedia.org/wiki/File:Harissa_Sauce.JPG
Harissa is the red chili paste of Tunisian origin: thick, dark red, and tastes spicy and smoky with a hint of caraway. Half a spoonful of it transforms an egg, fava bean, or liver sandwich, and gives shakshuka, soup, and grilled chicken a warm flavor. This is completely different from the sweet semolina harissa.
Method
-
1
Cleaning the Chilis
Put on gloves, cut off the stem of each pod, and shake it to release most of the seeds. The seeds increase the heat and bitterness without adding flavor — leave some if you want it fiery.
⏱ 8 min -
2
Soaking
Place the chilis in a bowl, pour hot water from the kettle over them until submerged, place a small plate on top to keep them submerged, and let them sit for 30 minutes until completely soft. Soaking restores the chilis' softness so they blend into a smooth paste without extra water.
⏱ 30 min -
3
Roasting the Bell Pepper
Roast the bell pepper directly on a stovetop burner or under the oven broiler, turning it until the skin is blackened on all sides, 10–12 minutes. Place it in a closed bag for 10 minutes to sweat, then peel and remove the seeds. The roasted pepper gives the harissa a smoky flavor and a smooth texture while slightly taming its heat.
⏱ 22 min -
4
Toasting the Spices
Toast the caraway, coriander, and cumin in a dry pan over low heat for 1 to 2 minutes until fragrant, then grind them. Toasting releases their oils — pre-ground spices taste much weaker.
⏱ 4 min -
5
Draining
Drain the chilis very well and squeeze them with your hands, reserving 3 tablespoons of the soaking water on the side. Excess water makes the harissa runny and causes it to spoil faster.
⏱ 3 min -
6
Blending
In a food processor or blender, add the chilis, roasted pepper, garlic, spices, salt, and lemon juice. Blend while gradually pouring in the 4 tablespoons of oil until it becomes a thick, smooth paste. If the blender stalls, add just one tablespoon of the soaking water.
⏱ 6 min -
7
Storing Under Oil
Taste and adjust salt and lemon juice. Pack it tightly into a clean and dry glass jar, cover the surface with a half-centimeter layer of olive oil, seal, and refrigerate. The flavor settles after 1 day, and this oil is what protects it from air and mold.
⏱ 5 min
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Tips that actually matter
- Heat is adjusted by the type of chili: large long pods give color and flavor without too much heat, while small thin pods are fire. Start with half and half.
- Take from the jar with a clean and dry spoon every time, and return the oil layer to the surface after taking some.
- Freeze the extra amount in an ice cube tray, each cube is about two tablespoons, and it lasts in the freezer for 3 months.
- Wash your hands, knife, and food processor thoroughly after working, and do not touch your eyes — chili oil stays on the skin for hours.
People also ask
What is the difference between harissa and Egyptian liquid chili sauce?
The liquid chili sauce for koshari and fava beans is made from ground chili or hot pepper with vinegar, water, garlic, and cumin, and has a runny consistency. Harissa is a thick paste made from soaked dried chilis with olive oil, caraway, and coriander, and is added by the small spoonful to sandwiches or inside food.
Can I make it with ground chili instead of whole pods?
You can as a quick fix: 4 tablespoons of ground red chili (or half paprika for color) with 3 tablespoons of hot water, let it absorb for 10 minutes, then proceed with the same garlic, spices, and oil. The flavor will be milder and lack the depth that soaked pods provide.
Why did the harissa mold after a few days?
From three things: the soaking water wasn't drained well, a wet spoon went into the jar, or the top was left without oil. Homemade harissa has no preservatives, so it lasts in the fridge for only 3 weeks provided there is a layer of oil and a dry spoon, and it should never be left outside the fridge.
What is harissa eaten with?
A small spoonful on an egg, fava bean, or liver sandwich, or in pasta sauce, shakshuka, and soup, or with yogurt as a dip. It also works as a marinade for grilled chicken: two spoonfuls of harissa with oil, lemon, and salt.
Cook mode
Spicy Harissa Paste with Dried Chili Peppers
-
1
Cleaning the Chilis
Put on gloves, cut off the stem of each pod, and shake it to release most of the seeds. The seeds increase the heat and bitterness without adding flavor — leave some if you want it fiery.
-
2
Soaking
Place the chilis in a bowl, pour hot water from the kettle over them until submerged, place a small plate on top to keep them submerged, and let them sit for 30 minutes until completely soft. Soaking restores the chilis' softness so they blend into a smooth paste without extra water.
-
3
Roasting the Bell Pepper
Roast the bell pepper directly on a stovetop burner or under the oven broiler, turning it until the skin is blackened on all sides, 10–12 minutes. Place it in a closed bag for 10 minutes to sweat, then peel and remove the seeds. The roasted pepper gives the harissa a smoky flavor and a smooth texture while slightly taming its heat.
-
4
Toasting the Spices
Toast the caraway, coriander, and cumin in a dry pan over low heat for 1 to 2 minutes until fragrant, then grind them. Toasting releases their oils — pre-ground spices taste much weaker.
-
5
Draining
Drain the chilis very well and squeeze them with your hands, reserving 3 tablespoons of the soaking water on the side. Excess water makes the harissa runny and causes it to spoil faster.
-
6
Blending
In a food processor or blender, add the chilis, roasted pepper, garlic, spices, salt, and lemon juice. Blend while gradually pouring in the 4 tablespoons of oil until it becomes a thick, smooth paste. If the blender stalls, add just one tablespoon of the soaking water.
-
7
Storing Under Oil
Taste and adjust salt and lemon juice. Pack it tightly into a clean and dry glass jar, cover the surface with a half-centimeter layer of olive oil, seal, and refrigerate. The flavor settles after 1 day, and this oil is what protects it from air and mold.
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