Made with red chilies, red peppers, and spices, this Harissa Sauce is warm and smoky with just the right amount of heat. A versatile sauce that can be used as a condiment, added to other sauces, or used as a seasoning for veggies and meats.
I once heard someone say that harissa sauce is the new sriracha sauce and I think they may be right. While it’s long been a staple in Middle Eastern cuisine, it’s quickly become more popular across the board. And for good reason! It’s a great way to easily add a lot of flavor to any dish.
Why You’ll Love This Harissa Sauce Recipe
Here are a few reasons why you’ll want to keep a jar of this sauce in your fridge at all times.
- Warm, smoky flavor. Harissa is made with dried red chilies, red peppers, and a handful of toasted spices. I kept this version on the mild side so there’s more warmth than actual heat, though you can make it spicy if you prefer.
- SO many uses. Think of this sauce as ketchup or sriracha – you can use it on EVERYTHING. Add it to burgers and sandwiches, stir it into pasta sauce, or use it to season meats and veggies. I added some other suggestions below as well.
- Super easy. If you have a food processor, you can make this recipe. It takes a bit of time as the peppers need to soak but the hands-on time is just a few minutes.
- Stores well. Harissa paste can be stored in the fridge for up to a month. It can also be frozen. I like to freeze it in ice cube trays so I can pop out a small amount to use in any dish.
If you love making homemade sauces, be sure to check out my marinara and yum yum sauce recipes too.
What Is Harissa?
Harissa is a popular condiment in North African and Middle Eastern cuisine. It’s made with a variety of red peppers and spices and has a warm and smoky flavor. Though it’s not typically spicy, you can definitely add some heat if you want. It’s sometimes referred to as the ketchup or sriracha of the region because there are so many ways to use it and it can be added to pretty much anything.
Recipe Ingredients
This recipe is made with a variety of peppers, spices, and tomato paste. You can find the exact measurements in the recipe card below.
- Red chilies – Guajillo or New Mexico chilies provide mild heat and a slightly smoky flavor, but you can customize the spiciness by adding a few spicier chilies like Arbol or Kashmiri chilies for extra heat and depth.
- Roasted red bell peppers – For the freshest flavor, roast bell peppers yourself. Simply char them over an open flame or roast at 400°F (200°C) until blackened. Then, place them in a covered bowl or bag for 10 minutes before peeling off the skins. Freshly roasted peppers add extra sweetness and smokiness.
- Spices & aromatics – Cumin seeds, coriander seeds, caraway seeds, garlic cloves, salt, and smoked paprika add depth and earthy, smoky flavor to the harissa.
- Tomato paste – Adds a bit of umami and helps achieve the appropriate sauce texture.
- Olive oil – Helps create a smooth texture.
- Lemon juice – Freshly squeezed is best! It adds a pop of acidity to the sauce.
Can I use pre-ground spices?
If you don’t have whole spices, you can substitute with pre-ground cumin and coriander. Use 1/2 teaspoon of ground cumin and 1/2 teaspoon of ground coriander in place of the seeds, adding them directly to the food processor—no toasting required, as pre-ground spices can burn easily. However, since caraway seeds are rarely available ground, you’ll still need to toast and grind those separately to get the full flavor.
How To Make Harissa Sauce
Here’s an overview of how to make this harissa recipe. You can find the printable version of the instructions in the recipe card below.
- Soak the chilies. Cover the dried chilies with freshly boiled water in a boil. Soak for 25-35 minutes, until softened. Drain and remove the stems and seeds.
- Toast the spices. Toast the cumin, coriander, and caraway seeds in a dry pan until fragrant. Grind with a spice grinder.
- Make the sauce. Pulse the chilies and garlic cloves in a food processor until coarsely chopped. Add the other peppers, spices, and tomato paste. Process until smooth then drizzle in the olive oil and lemon juice with the processor running. Taste test and adjust as needed.
- Enjoy. Use the harissa immediately or transfer to a jar and top with a thin layer of olive oil.
Tips & Variations
Here are a few tips for making the best homemade harissa.
- Soak the chilies until soft. Make sure to soak the dried chilies until they are very soft, typically 25–35 minutes. This step ensures the chilies will puree smoothly into the sauce.
- Adjust the heat level. For a spicier harissa, add fresh chilies like Fresno or red jalapeño to the food processor along with the dried chilies and garlic. For a milder heat, remove the seeds; keep them in if you want extra spice. If fresh chilies aren’t available, a dash of cayenne pepper powder can add heat. You can also choose to keep the seeds from the dried chilies for a bit more intensity.
- Adjust the consistency. For a thicker, spreadable harissa, reduce the olive oil slightly, or add more if you prefer a looser sauce that’s perfect for drizzling. A thicker consistency works well as a marinade, while a thinner harissa is ideal for sauces and dips.
- Toast the spices. Toasting the spices is essential to release their full flavors. Toast the cumin, coriander, and caraway seeds in a dry pan over medium heat. Shake the pan every 10–15 seconds to prevent burning, toasting until the spices are very fragrant, about 1–2 minutes. Toasted spices add a deeper, more aromatic flavor to the harissa.
- Taste test & adjust. After blending, taste the harissa and adjust salt, lemon juice, and even the smoked paprika to balance flavors. For extra depth, a pinch of sugar can help balance any bitterness from the chilies.
- Use a food processor. This recipe was developed using a small food processor, which blends the ingredients well. If you’re using a larger processor or blender, consider doubling the recipe to ensure there’s enough volume for the blades to blend everything smoothly.
Ways To Use It
Harissa paste is a popular ingredient in many North African and Middle Eastern dishes, so it’s always nice to have on hand when making those.
However, there are plenty of other ways to use it. You can stir a spoonful into soups, marinades, or even pasta sauces, or use it as a base for a unique, spicy pizza sauce. It can also be stirred into scrambled eggs for a burst of flavor, used to season veggies or meat, or used as a condiment on burgers and sandwiches.
Proper Storage
- Fridge. Harissa sauce can be stored in an airtight container in the fridge for up to a month. Always top it off with a thin layer of olive oil to help preserve the flavor and texture.
- Freezer. Harissa can be portioned and frozen in an ice cube tray for up to three months, making it easy to pop out a portion when needed.
More Homemade Sauce Recipes
Harissa Sauce
Ingredients
- 6-8 dried red chilies such as guajillo or New Mexico
- 2 large roasted red bell peppers peeled and seeds removed
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 6 garlic cloves peeled
- 1/2 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil plus more for storage
- Juice of 1 lemon about 2 tablespoons
Instructions
- Place the dried chilies in a heat-proof bowl and cover them with freshly boiled water. Let them soak for 25–35 minutes, or until softened. Drain, then remove the stems and seeds.
- Lightly toast the cumin, coriander, and caraway seeds in a dry pan over medium heat until fragrant, about 1–2 minutes. Grind the toasted spices using a mortar and pestle or spice grinder.
- In a food processor, add the soaked chilies and garlic cloves. Pulse until coarsely chopped.
- Add the roasted red bell peppers, freshly ground spices, smoked paprika, tomato paste, and salt. Process until smooth, scraping down the sides as needed. With the processor running, drizzle in the olive oil and lemon juice, pulsing until well incorporated. Taste and adjust salt as desired.
- Transfer the harissa to a clean jar. Pour a thin layer of olive oil on top to help preserve it, then cover tightly. Store in the fridge for up to 1 month.
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