Homemade Harissa Sauce is a bold, North African chili paste that brings smoky heat and deep flavor to any dish. This easy recipe uses dried chiles, roasted red peppers, garlic, and spices for a sauce that’s perfect on roasted veggies, grilled meats, or as a sandwich spread. Adjust the heat to your liking and enjoy a fresh, preservative-free harissa at home!
Ingredients
- 4 dried guajillo or New Mexico chiles (or 2 each, for variety)
- 2 dried ancho chiles (optional, for depth)
- 2 roasted red bell peppers (from a jar or homemade)
- 3–4 garlic cloves
- 2–3 tbsp olive oil (plus more as needed)
- 1–2 tbsp tomato paste
- 1–2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp caraway seeds (or 1/2 tsp ground caraway)
- 1/2–1 tsp smoked paprika (optional, for smokiness)
- 1/2–1 tsp cayenne pepper (optional, for heat)
- 1–2 tbsp fresh lemon juice
- 1 tsp salt (or to taste)
Instructions
- Prep the Dried Chiles:
Remove stems and seeds from the dried chiles. Place them in a bowl and cover with hot water. Soak for 20–30 minutes until softened. Drain and pat dry. - Blend the Sauce:
In a food processor or blender, combine the soaked chiles, roasted red peppers, garlic, olive oil, tomato paste, cumin, coriander, caraway, smoked paprika, cayenne, lemon juice, and salt.
Blend until smooth, scraping down the sides as needed. Add more olive oil for a looser consistency, or more lemon juice for brightness. - Taste and Adjust:
Taste and adjust salt, lemon juice, or spices as desired. For more heat, add extra cayenne or a fresh hot chili. - Store:
Transfer to a jar and top with a thin layer of olive oil. Store in the fridge for up to 2–3 weeks.
Tips
- Harissa is very flexible—use more or less garlic, adjust the heat, or add smoked paprika for a twist.
- For a shortcut, use jarred roasted red peppers and pre-ground spices.
- Try adding a pinch of sugar or honey if you like a touch of sweetness.
FAQ
What can I use harissa for?
Great on roasted veggies, grilled meats, stirred into soups, or as a sandwich spread.
Can I freeze harissa?
Yes! Freeze in small portions for up to 3 months.
Is harissa very spicy?
It can be, but you control the heat by adjusting the type and amount of chiles and cayenne.
