Moroccan · Condiment
Classic Harissa Paste (Homemade)
A fiery, smoky chilli paste that lives on Maghrebi tables. This version rehydrates dried red chillies and pounds them with garlic, cumin, coriander and caraway under a seal of olive oil — deeper and fresher than any tube.
- Prep
- 25 min
- Cook
- 5 min
- Total
- 30 min
- Serves
- 20
- Level
- Medium
Ingredients
- 50 g dried red chillies (mild guajillo-type, plus a few hot ones)
- 4 garlic cloves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp caraway seeds
- 1 tbsp tomato paste (optional, for body)
- 1 tbsp red wine vinegar or lemon juice
- 5 tbsp olive oil, plus more to seal
- 1 tsp salt
Method
- 1
Soften the chillies
Stem and deseed the chillies, cover with boiling water and soak 20 minutes until pliable. Drain.
- 2
Toast the spices
Toast the cumin, coriander and caraway for 2 minutes, then grind.
- 3
Pound
Blend the chillies, garlic, ground spices, tomato paste, vinegar and salt to a paste, drizzling in the oil.
- 4
Store
Pack into a jar, level the top and cover with a film of olive oil. Refrigerate.
Chef's tips
- Control the heat by mixing mild and hot dried chillies — start milder, you can always add fire.
- Always keep a layer of oil over the surface; it seals out air and the paste keeps 3-4 weeks.
Frequently asked questions
How hot is homemade harissa?
Entirely up to you. Using mostly mild dried chillies gives a smoky, medium warmth; adding a few bird's-eye or arbol chillies takes it fiery.
How long does harissa keep?
Three to four weeks refrigerated under a seal of oil, or freeze spoonfuls in an ice-cube tray for months.