Traditional Harissa Recipe: How to Make Homemade Harissa Paste

Harissa is a spicy chile pepper paste used in Middle Eastern and North African cuisine. The word harissa comes from the Arabic harasa, which means “to crush or pound” and refers to the way the paste is made—by grinding chiles together with olive oil, garlic, salt, and spices like coriander and caraway. Harissa is a staple condiment in Tunisia and Morocco, where it is often homemade.

Harissa ingredients vary according to family recipes, but there are a few constants:

1. 1. Chile peppers: In North Africa and the Middle East, harissa is typically made by roasting local red pepper varieties—such as Tunisian baklouti peppers—and pounding them into a paste. Since those varieties can be difficult to find in grocery stores in the United States, most recipes use a combination of mild roasted red bell peppers and rehydrated hot Mexican chiles. You can use almost any kind of fresh red pepper in harissa, but be prepared for varying levels of spice.
2. 2. Spices: Coriander, caraway, and cumin are traditional harissa spices, but many recipes include smoked paprika for a roasted flavor and red color. If your harissa paste doesn’t turn out as spicy as you’d like, add a little cayenne pepper or another hot chile powder.
3. 3. Olive oil: Extra virgin olive oil is the glue that holds a good harissa paste together.
4. 4. Garlic: Garlic is a common flavoring in harissa paste. You can add it in raw, but roasting it beforehand will give it a deeper flavor.
5. 5. Salt: Salt is an essential harissa ingredient. When making harissa, adjust the amount of salt to taste.
6. 6. Acid. Acid, in the form of lemon juice or vinegar, rounds out harissa’s flavor. Compared to other hot sauces, harissa is fairly low in acid, but you’ll still want enough to add some acidic brightness. While it isn’t a traditional ingredient, tomato paste can add an extra hit of acid and umami that also gives harissa a brighter red color.

Harissa powder is a dried form of harissa paste designed to be mixed with water. Although it’s less traditional, harissa powder is a good shelf-stable alternative to harissa paste if you’re not able to make your own.

North Africans use harissa as an everyday condiment like ketchup or hot sauce, serving the chile paste alongside grilled meats, Moroccan tagines, bread, and more. Harissa works well in a variety of preparations:

1. 1. As a marinade: Try marinating chicken overnight in a blend of harissa, honey, white wine, lemon juice, salt, and pepper and then roasting for a flavorful and slightly spicy main.
2. 2. In a dipping sauce: Combine harissa with yogurt, mayonnaise, or butter for a quick and creamy sauce to serve with meats and breads or swirled on top of a soup. The dairy base will mellow out the spiciness of the harissa.
3. 3. In a stew: Harissa is a classic ingredient in Tunisian meat or vegetable stews served with couscous.
4. 4. With vegetables: Toss potatoes, carrots, parsnips, or Brussels sprouts in harissa and olive oil before roasting.
5. 5. In salad dressing: Add harissa to a vinaigrette or tahini dressing to spice up raw vegetable salads.
6. 6. With meatballs: Add a harissa to your meatball mix for a little Middle Eastern flavor and heat.
7. 7. With lentils: Stir a little harissa into lentils as they cook for a bolder flavor.
8. 8. In a cocktail: Make harissa micheladas by mixing beer with a spoonful of harissa and a squeeze of lemon juice.