Harissa paste is easy to make at home. Many recipes include vinegar for preservation, but it gives the harissa an off-taste. This is an authentic recipe, made without vinegar.


Recipe Summary

1 hr
15 mins
1 hr 30 mins
15 mins
1 /2 cup


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).n

  • Remove stems from chili peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.n

  • Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander and cook until fragrant, about 30 seconds. Stir so the spices won't burn.n

  • Toss chili peppers, spices, 1/4 cup olive oil, and garlic in a baking dish large enough to fit chili peppers in one layer.n

  • Bake in the preheated oven until chili peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.n

  • Transfer to a food processor and puree until paste-like but still a little chunky. Season with salt.n

  • Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.n

Cook's Note:

If you make more harissa than you can eat in 7 to 10 days, the best way to keep it is to freeze it in ice cube tray, then store the frozen cubes in freezer bags.

Nutrition Facts

225 calories; protein 2.9g; carbohydrates 13.6g; fat 18.8g; sodium 52.1mg. Full Nutrition