What is harissa paste made of?

Harissa paste is made from dried red chilies, garlic, olive oil, and spices like cumin, coriander, and caraway seeds. It may also include lemon juice, tomato paste, or smoked paprika depending on the variation.

What can I substitute for harissa paste?

A quick substitute includes mixing tomato paste with smoked paprika, cayenne, and garlic. You can also try sriracha blended with cumin and olive oil, but it won't offer the same complexity as a true harissa paste .

Where do you find harissa paste in the grocery store?

It’s usually in the international aisle, near Moroccan or Middle Eastern ingredients. Some stores keep it with hot sauces or in the refrigerated section if it’s fresh.

Is harissa hot or spicy?

Yes but the heat level varies. Traditional harissa is mildly to moderately spicy, but homemade versions allow you to control the heat by adjusting the chili types and quantities.

Harissa Paste Recipe: Amazing Homemade Flavor in 7 Steps

Name: How To Make Authentic Harissa Paste At Home (Step-by-Step Recipe)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: North African
Ingredients: 6–8 dried guajillo or New Mexico chilies (stems and seeds removed); 3–4 garlic cloves; 1 tsp caraway seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; ½ tsp salt; 1 tbsp lemon juice; 4–6 tbsp olive oil

Description

A bold and smoky North African chili paste made from dried chilies, garlic, and spices. Perfect for marinades, spreads, or stirring into soups.

Ingredients

Scale

6–8 dried guajillo or New Mexico chilies (stems and seeds removed)

3–4 garlic cloves

1 tsp caraway seeds

1 tsp cumin seeds

1 tsp coriander seeds

½ tsp salt

1 tbsp lemon juice

4–6 tbsp olive oil

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Instructions

1. Soak the dried chilies in hot water for 20 minutes until soft. Drain and pat dry.

2. Toast the cumin, coriander, and caraway seeds in a dry skillet for 1–2 minutes until fragrant.

3. Grind the toasted spices to a fine powder using a mortar and pestle or spice grinder.

4. In a food processor, combine softened chilies, garlic, ground spices, lemon juice, and salt.

5. Blend while drizzling in olive oil until a thick, smooth paste forms.

6. Adjust texture with extra oil or a splash of water, if needed.

7. Store in a jar, topping with olive oil. Keep refrigerated for up to 3 weeks.

Notes

Use smoked paprika or a roasted red pepper for a smoky version.

Add tomato paste or sun-dried tomatoes for more depth.

Freeze in ice cube trays for quick use.

Great in sandwiches, soups, grilled meats, and eggs.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Condiment
Method: Blended
Cuisine: North African

Nutrition

Serving Size: 1 tbsp
Calories: 65
Sugar: 0g
Sodium: 120mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5.5g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0.5g
Protein: 0.3g
Cholesterol: 0mg