homemade harissa

Homemade Harissa

Prep Time 30 minutes
Total Time 30 minutes


  • 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