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Close-up image of vibrant red harissa paste in a rustic ceramic bowl, showcasing its thick, textured consistency. This North African chili paste is made with red chilies, garlic, spices, and olive oil, perfect for adding bold, smoky, and spicy flavors to marinades, sauces, and dips
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Harissa Paste

Harissa Paste is a hot aromatic spice blend from North Africa consisting of red chillies, cumin, coriander, caraway, garlic, smoked paprika, salt, fresh garlic, lemon juice and oil.

Ingredients

  • 20g dried red chillies, (such as kashmiri, see recipe notes)
  • 2 - 3 large garlic cloves
  • 1 tsp sea salt flakes
  • 1 - 2 tbsp lemon juice
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp caraway seeds
  • 1 tsp smoked paprika
  • 1 tsp dried mint
  • 60ml olive oil
  • 4 tbsp left over hot chilli soaking water

Instructions

  • Soak the dried chillies in hot water for 5 - 10 minutes, then drain and remove the seeds (keep the soaking water).
  • Blanch garlic: Peel garlic cloves and place in a small saucepan. Cover with cold water. Heat until just at boiling point, then drain. Cover again with fresh cold water and repeat the process 2 more times (a total of 3 times).
  • Dry roast spice seeds in a pan until fragrant.
  • Combine dried chilies with all other ingredients and using a small coffee grinder or food processor, grind into a smooth paste.
  • Store in an airtight jar in the fridge for up to 2 weeks.

Notes

Chilli Powder Options: Kashmiri chilli has a fairly neutral chilli flavour, but is on the hotter side. For a milder Harissa blend, try using any of the other chillies types mentioned in this blog post, or even combine a few varieties for a more interesting flavour profile.