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homemade harissa
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Homemade Harissa

Course Condiment, Paste
Cuisine Tunesian
Keyword Ancho Pepper, Chipotle Pepper, Guajillo Pepper, Thai Pepper
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 servings
Calories 65kcal


  • 4 ounces dried chilies
  • 4 cloves garlic peeled
  • 1 teaspoon ground caraway
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon dried mint
  • 1 teaspoon chopped fresh cilantro
  • 2 tablespoons olive oil


  • Rehydrate your dried chilies (see instructions here), then remove stems and seeds.
  • Place the chilies garlic, caraway, coriander, cumin, mint, cilantro, and salt in a food processor.
  • Pulse blend the mix while slowly adding olive oil to reach your preferred consistency. Add additional ingredients as needed to taste.
  • Serve immediately with a drizzle of olive oil on top or, for the best flavor chill the harissa overnight. Place the harissa in a sealable jar topped with a light coating (1/2 teaspoon) of olive oil.



Experiment with the dried chilies used in this homemade harissa paste to change the overall flavor. Here are our favorites, based on heat and flavor profile:
- Ancho chilies: Mild and slightly smoky
- Guajillo chilies: Mild and sweet
- Chipotle chilies: Medium and smoky
- Thai chilies: Hot and earthy


Calories: 65kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 244mg | Potassium: 220mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3010IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg