How to Make Smoky Harissa for Delicious Dishes

Smoky North African Chili Paste for Grilled Meats, Eggs, Couscous, and Roasted Veggies

Harissa is a fiery red chili paste strongly associated with North African cooking, especially Tunisia. It is usually made with dried red chilies, garlic, olive oil, citrus or vinegar, and warm spices like cumin, coriander, and caraway. The result is smoky, spicy, earthy, and deeply savory.

Use it as a marinade, a spoonable condiment, a base for sauces, or a flavor booster for soups, stews, eggs, grilled meats, seafood, and roasted vegetables.

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Sauces and Dips

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How to Make Smoky Harissa for Delicious Dishes

Smoky North African Chili Paste for Grilled Meats, Eggs, Couscous, and Roasted Veggies

TypeCondiments

DifficultyEasy

CuisineNorth African

Ingredients

Batch½×1×2×

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• 60 g dried red chilies, such as guajillo or New Mexico, stems removed
• Hot water, enough to cover the chilies for soaking
• 12 g garlic cloves
• 20 ml lemon juice
• 15 ml white vinegar
• 60 ml extra virgin olive oil
• 3 g ground cumin
• 3 g ground coriander
• 1 g ground caraway, optional
• 4 g fine salt, or to taste
• 2 g smoked paprika, optional
• 30 g roasted red pepper, optional
• 10–20 ml cold water, if needed for blending

Instructions

1. Soak the ChiliesPlace the dried chilies in a bowl and cover with hot water. Let them soften for 20 minutes , then drain well. For a milder harissa, remove the seeds before soaking.
2. Blend the BaseAdd the soaked chilies, garlic, lemon juice, vinegar, cumin, coriander, caraway, salt, smoked paprika, and roasted red pepper if using into a blender or food processor.
3. Add the Olive OilBlend while slowly adding the olive oil. Continue until the mixture becomes a thick, glossy paste. Scrape down the sides as needed.
4. AdjustTaste and adjust with more salt, lemon juice, or vinegar. If the paste is too thick, loosen it with 10–20 ml cold water or a little more olive oil.
5. StoreTransfer to a clean covered container and refrigerate promptly. Use within 3–4 days, or freeze in small portions. An oil layer does not make the paste safe at room temperature.

Storage

Refrigerate and use within 3–4 days. Freeze for longer storage; this is not a tested shelf-stable preserve.

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Serving Ideas

Stir into couscous, rice, lentils, or chickpeas

Use as a marinade for chicken, lamb, beef, shrimp, or fish

Mix with yogurt or mayonnaise for a quick spicy dip

Spoon over eggs, shakshuka, grilled vegetables, or roasted potatoes

Add to soups, stews, tomato sauces, and braised dishes for heat and depth

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Tips from @saucesanddips

Use dried chilies for deeper flavor. Fresh chilies work, but dried chilies give harissa its smoky, concentrated taste.

Remove the seeds if you want the sauce bold but not too hot.

Let the harissa rest for a few hours before serving. The flavor becomes rounder after the spices and chilies settle.

Always keep a thin layer of olive oil on top when storing. It helps protect the paste and keeps it from drying out.

Stores 2–3 weeks refrigerated in a clean airtight jar.

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