Name: Homemade Harissa Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: North African
Ingredients: 1 pound (450g) red bell pepper; 1/2 pound (225g) red chili pepper; 4 garlic cloves; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 2 Tablespoons lime juice (juice of one lime); 1/4 cup olive oil (more for drizzling)

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Introduction

Harissa is a vibrant and spicy North African chili paste that adds a flavorful kick to many dishes. This homemade version is fresh, easy to make, and perfect for adding heat to stews, marinades, or sandwiches.

A small clear glass jar filled with thick, vibrant red chili sauce that has a slightly chunky texture, sitting in the center of a white plate with a rough metal look. Around the jar, there are several dried red chili peppers spread out alongside light brown coriander seeds scattered on the plate. To the left, a spoon holding some reddish chili paste rests on the plate. The whole setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (450g) red bell pepper
1/2 pound (225g) red chili pepper
4 garlic cloves
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 tablespoons lime juice (juice of one lime)
1/4 cup olive oil (plus more for drizzling)

Instructions

Step 1: Clean the bell peppers by coring and seeding them, then remove the white ribs. Cut each pepper in half.
Step 2: Clean the red chili peppers and remove the green stems.
Step 3: Place the peppers and garlic cloves in a microwave-safe dish. Cover with plastic wrap and poke a few holes in the wrap for ventilation. Microwave on high for 6–8 minutes until the peppers are tender and soft.
Step 4: Let the peppers stand for a minute, then strain them well. Dice the peppers into smaller chunks.
Step 5: In a food processor, combine the diced peppers, garlic, black pepper, salt, smoked paprika, ground cumin, lime juice, and olive oil.
Step 6: Process the mixture until you reach your desired consistency, whether smooth or slightly chunky.
Step 7: Pour the harissa into clean jars. Drizzle a thin layer of olive oil on top to seal, then seal the jars tightly.
Step 8: Refrigerate the harissa overnight to allow the flavors to meld before using.

Tips & Variations

For milder harissa, remove some or all of the chili seeds before processing.
Add a pinch of sugar if you prefer a slightly sweeter balance.
Try roasting the peppers in the oven instead of microwaving for a smoky flavor.
Use lemon juice instead of lime if desired, for a different citrus note.

Storage

Store the harissa in a sealed jar in the refrigerator for up to two weeks. Always keep a thin layer of olive oil on top to help preserve freshness. Re-stir before using. For longer storage, you can freeze harissa in small portions.

How to Serve

A textured red chili paste with a thick consistency sits on a silver spoon resting on a dark round plate, surrounded by a few dried red chilies and light brown coriander seeds scattered across the plate; the plate contrasts with a rustic wooden surface underneath. The chili paste shows a vivid, deep red color with small visible bits, indicating a chunky blend. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chili flakes instead of fresh chili peppers?

Fresh chili peppers provide the best texture and flavor, but dried chili flakes can be used if rehydrated. Keep in mind the flavor will be different and may be less vibrant.

How spicy is homemade harissa?

The heat level depends on the type and amount of chili peppers used. You can adjust the spiciness by using milder peppers or reducing the quantity of chili peppers.