Harissa Sauce From Scratch

There’s something so satisfying about making a deeply flavorful sauce completely from scratch—and harissa is one of my absolute favorites. This North African chili paste is smoky, spicy, earthy, and honestly, a little addictive. I always keep a jar in my fridge because it instantly elevates anything from roasted veggies and grilled meats to eggs, soups, and even sandwiches.

I first discovered harissa at a tiny Tunisian café tucked away on a rainy day trip. The warmth of the spices and the brightness of the peppers stuck with me long after the meal was over. Since then, I’ve experimented with countless versions, but this homemade blend is the one I always come back to. It’s fiery, bold, and full of personality—just like the best recipes should be.

Don’t be intimidated by the idea of making it yourself. If you’ve got a blender or food processor, you’re halfway there. The rest is just about letting the ingredients do the talking.

Harissa Sauce From Scratch

Recipe by Srima KharaCourse: 🍽️ Food u0026amp; Recipes

Servings

4 (makes about 1 cup)

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

Per Serving: ~120 kcal

kcal

Ingredients

• 12 dried red chilies (like guajillo or New Mexico), stems and seeds removed
  

• 6 cloves garlic, peeled
  

• 1 tablespoon coriander seeds
  

• 1 tablespoon cumin seeds
  

• 1 tablespoon caraway seeds
  

• ½ teaspoon smoked paprika
  

• ¼ cup olive oil (plus more to top off if storing)
  

• Juice of 1 lemon
  

• Salt to taste

Directions

• Place the dried chilies in a bowl and cover with hot water. Let them soak for about 20–30 minutes until soft, then drain.
  
• In a dry skillet over medium heat, toast the coriander, cumin, and caraway seeds until fragrant—about 2–3 minutes. Be careful not to burn them. Transfer to a spice grinder or mortar and crush into a powder.
  
• In a food processor or blender, combine the softened chilies, garlic, ground spices, smoked paprika, olive oil, lemon juice, and a generous pinch of salt. Blend until smooth, scraping down the sides as needed. Add a splash of water or more olive oil if it’s too thick.
  
• Give it a taste and adjust salt, lemon, or spice levels as needed.
  
• Transfer to a clean jar. Pour a thin layer of olive oil over the top to preserve freshness. Store in the fridge for up to 2 weeks.