How to Make Harissa Paste at Home

Deep, smoky, and naturally mild, this homemade harissa is packed with warm spices and bright flavor without any overwhelming heat. Use this as a flavor enhancer for meats, rice bowls, dressings, and more.

This homemade harissa paste is my go to when I want something bold and flavorful without a lot of heat. The combination of roasted red peppers, mild ancho chilis, warm spices, garlic, and lemon creates a thick, vibrant paste that works in marinades, dressings, roasted veggies, and even spread onto sandwiches. It comes together easily and keeps well all week.

I start by soaking the dried ancho peppers in hot water until they’re soft.

While they soak, drain the roasted red peppers and squeeze out the extra liquid so the paste turns out thick. Once the anchos are ready, remove the stems and seeds and add everything to the food processor (I love this one). Toss in the roasted red peppers, the soaked anchos, tomato paste, spices, garlic, salt, and lemon.

Then, blend it all together and drizzle in a little olive oil until it becomes a smooth, rich paste. It comes together fast and makes the best base for marinades, dressings, and any recipe that needs a flavorful kick. If you want to see exactly how I use it, especially in my favorite dinner bowls, you can check out my Honey Harissa Chicken Bowls recipe and my YouTube video Cooking from Scratch for my Family of 6.

Tips

• Soak the ancho peppers long enough so they blend smoothly.
• Squeeze juice out of the roasted red peppers well to avoid a watery paste.
• This keeps in the fridge for about a week and freezes beautifully.

Homemade Harissa Paste

Deep, smoky, and naturally mild, this homemade harissa is packed with warm spices and bright flavor without any overwhelming heat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Servings: 1.5 cups

Course: Basics, Sauces

Ingredients Method Video

Ingredients

  

• 2 oz dried ancho chili peppers
• 12 oz jar roasted red peppers drained and squeezed dry
• 2 tbsp tomato paste
• 1 tsp whole fennel or caraway seeds
• 2 tsp ground coriander
• 2 tsp cumin
• 1 tsp smoked paprika
• 4 cloves garlic
• 1/2 tsp salt more to taste
• 2 tbsp lemon juice
• 1-2 tbsp olive oil

Method

 

1. Pour hot water over the dried ancho peppers and soak for about 30 minutes until soft. Remove the stems and seeds.
2. Drain the roasted red peppers and squeeze out as much liquid as possible for a thicker paste.
3. Add the roasted red peppers, soaked ancho peppers, tomato paste, fennel or caraway, coriander, cumin, smoked paprika, garlic, salt, and lemon juice to a food processor.
4. Blend until mostly smooth, then drizzle in the olive oil as it blends until the mixture becomes thick and rich.
5. Taste and adjust the seasoning with more salt or lemon if you like.

Video

https://www.youtube.com/watch?v=pws9ySgXy7U

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