Homemade harissa sauce is very easy to make. How spicy you make it is up to you. I use a combination of New Mexico and Anaheim chile peppers, which are both on the mild side of the Scoville scale, but you can pick hotter chile varieties if preferred.

Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
15 mins
Total Time:
30 mins
1 cup


  • 3 ½ ounces dried red chile peppers

  • 5 tablespoons extra-virgin olive oil, or more as desired

  • 4 large cloves garlic, coarsely chopped

  • 1 teaspoon caraway seeds

  • 1 teaspoon cumin seeds

  • ½ teaspoon coriander seeds

  • 1 ½ teaspoons salt, or more to taste


  1. Break up chile peppers. Remove the stems and seeds and discard. Wear disposable gloves if working with medium-hot or hot peppers.

  2. Place chile peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.

  3. Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with chile peppers.

  4. Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.

  5. Spoon harissa 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.

Cook's Notes:

You can use mild, medium, or hot dried chile peppers to make harissa. You will need about 15 to 17 large chile peppers, more if you're using smaller varieties.

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 an ice-cube tray, then store the frozen cubes in freezer bags.

Nutrition Facts (per serving)

61 Calories
5g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 61
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 3%
Sodium 224mg 10%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Protein 1g
Vitamin C 2mg 12%
Calcium 8mg 1%
Iron 1mg 3%
Potassium 126mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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