Homemade Harissa Oil

| Last Updated: August 17, 2019 | , ,

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Uniquely delicious, from dip to marinade…

There are so many ways to enjoy harissa, from the traditional harissa paste to simply using the dried seasonings as a rub. But perhaps one of our favorites is a homemade harissa oil.

The spiciness, earthiness, and minty freshness all combine into a deliciously diverse mix of flavor. It’s a unique twist on a typical oil-based dipping sauce, or use it as a simple salad vinaigrette or grilling marinade. It’s so good with steak. If you want the flavors to infuse more in your grilling than a harissa dried seasoning would provide, this is your perfect solution. 

Homemade Harissa Oil

3.25 from 4 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins


  • 1 1/4 cups olive oil
  • 2 dried chili peppers
  • 2 cloves garlic peeled and smashed
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon dried mint leaves
  • 1/2 teaspoon sea salt


  • Over low heat, warm the seeds until they are aromatic, approximately 5 minutes. Don't let them burn.
  • Using a mortar and pestle, crush the seeds, along with the mint, sea salt, and dried chilies into a coarse powder.
  • Transfer the powder to a sealable jar and add in the smashed garlic and olive oil. Allow, the spices to settle to the bottom, then seal the jar.
  • Let the oil infuse with the spice flavors for 24 hours prior to use.


You can use many different types of chilies in harissa to create unique flavors for your oil.
- Ancho chilies: Mild and slightly smoky
- Guajillo chilies: Mild and sweet
- Chipotle chilies: Medium and smoky
- Thai chilies: Hot and earthy
Tried this recipe?Mention @PepperScale or tag #PepperScale!
Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.


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