Moroccan · Sauces & Condiments
Homemade Harissa Paste
This fiery red pepper and chili paste, though more associated with Tunisia, has become a Moroccan pantry staple used to season tagines, soups and grilled meats. Dried chilies are rehydrated and blended with garlic, cumin and coriander seed into a paste that keeps for weeks under a layer of oil.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Serves
- 12
- Level
- Easy
Ingredients
- 50 g dried red chilies, soaked in hot water
- 4 garlic cloves
- 1 tsp cumin seeds and 1 tsp coriander seeds, toasted
- 1 tbsp tomato paste
- 2 tbsp lemon juice
- 80 ml olive oil, plus extra to store
- Salt
Method
- 1
Soak the chilies
Soak the dried chilies in hot water for 20 minutes until softened, then drain and remove stems and most seeds for a milder paste.
- 2
Toast and grind
Toast the cumin and coriander seeds briefly in a dry pan, then grind to a powder.
- 3
Blend
Blend the soaked chilies, garlic, ground spices, tomato paste, lemon juice, olive oil and salt into a smooth, thick paste.
- 4
Store
Transfer to a clean jar and top with a thin layer of olive oil to seal and preserve it.
Chef's tips
- Removing the seeds and membranes controls the heat — leave some in if you want it fierier.
- Always top the jar with a film of oil after each use to keep it fresh longer.
Frequently asked questions
How long does homemade harissa keep?
Stored in the fridge with an oil seal on top, it keeps well for three to four weeks.