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Harissa is a dried chili paste from Tunisia made with garlic, spices, and olive oil. It’s packed with flavor and delicious as a condiment, marinade, or spread.
I discovered Harissa in culinary school, and I loved it so much that I used it in my final exam (the one where you prepare 4 complicated recipes under duress and hope for the best).
I love harissa for its complex flavors but easy prep, and I love how versatile it is. Personally I love it on my scrambled eggs, but traditional uses include cooking meats, chicken, and fish with harissa or stirring into soups and couscous. I can’t wait to try it in hummus!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Dried chiles: You’ll need 4 ounces of dried chiles, and you can determine how spicy the harissa is based on which ones you choose. Be sure to stem and seed the chiles before soaking.
- Mild: Guajillo chiles, Ancho chiles
- Medium: Puyo chiles, New Mexico (Hatch) chiles, Pasilla chiles
- Spicy: Arbol chiles, Morita chiles, Chipotle chiles
Step-by-step instructions
- In a large bowl, add dried chiles and enough boiling water to cover and submerge (you may need to weigh the chiles down with a plate). Soak for 10 to 15 minutes, until completely softened. Drain well.
- Meanwhile, in a small skillet over medium-low heat, add caraway seeds, coriander seeds, and cumin seeds. Toast until fragrant, about 5 minutes. Transfer toasted spices to a small grinder or mortar and pestle and process until finely ground.
- To a food processor, add drained chiles, ground spices, garlic, and salt. Process until a thick paste forms, scraping down the sides as necessary. With the motor running, drizzle in olive oil and process until smooth. Add more salt to taste if desired.
Recipe tips and variations
- Yield: This recipe makes 1 cup of harissa (about 16 tablespoons).
- Storage: Store covered in the refrigerator for up to 1 week.
- Freezer: Freeze the paste in small portions for up to 3 months. Thaw overnight in the refrigerator or add directly to hot soups or sauces.
- More mix-ins: Customize your harissa with fresh lemon juice, vinegar, red onions, fresh herbs, or sun-dried tomatoes.
Recipe FAQs
Harissa is a dried chile paste with a spicy, smoky flavor.
Sambal olek is a spicy chile paste with additional flavors such as lime juice, shrimp paste, and ginger. But, in a pinch, it might add the heat you need if harissa is not available.
Add to meats, chicken, fish, and vegetables before cooking. Or, stir into soups, couscous, or hummus. I also personally love it with scrambled eggs!
Harissa Chicken
Harissa Chicken is so deliciously rich and complex, everyone will assume it took all day to make. But this easy dinner comes together in minutes, thanks to a North African condiment which does all the heavy lifting. Serve with lots of fluffy basmati rice and a drizzle of creamy labneh sauce.
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Harissa
Ingredients
Instructions
- In a large bowl, add dried chiles and enough boiling water to cover and submerge (you may need to weigh the chiles down with a plate). Soak for 10 to 15 minutes, until completely softened. Drain well.
- Meanwhile, in a small skillet over medium-low heat, add caraway seeds, coriander seeds, and cumin seeds. Toast until fragrant, about 5 minutes. Transfer toasted spices to a small grinder or mortar and pestle and process until finely ground.
- To a food processor, add drained chiles, ground spices, garlic, and salt. Process until a thick paste forms, scraping down the sides as necessary. With the motor running, drizzle in olive oil and process until smooth. Add more salt to taste if desired.
Notes
- Dried chiles: You’ll need 4 ounces of dried chiles, and you can determine how spicy the harissa is based on which ones you choose. Be sure to stem and seed the chiles before soaking.
- Mild: Guajillo chiles, Ancho chiles
- Medium: Puyo chiles, New Mexico (Hatch) chiles, Pasilla chiles
- Spicy: Arbol chiles, Morita chiles, Chipotle chiles
- Yield: This recipe makes 1 cup of harissa (about 16 tablespoons).
- Storage: Store covered in the refrigerator for up to 1 week.
- Freezer: Freeze the paste in small portions for up to 3 months. Thaw overnight in the refrigerator or add directly to hot soups or sauces.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
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Yum yum yum! Cant wait to make it! Thank you for the recipe