Try This Homemade Harissa Paste and Let Your Tastebuds Go Wild

Harissa is a North African chili paste that is simply divine. It’s healthy, vegan, and bursting with flavor, so make it today and add it to all your favorite dishes!


  • 4 ounces of any dried chiles 
  • 1 teaspoon of caraway seeds
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of cumin seeds
  • 3 or 4 cloves of peeled garlic
  • 1 teaspoon of  kosher salt
  • 2 tablespoons of olive oil
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Homemade Harissa 2 ways. Harissa ~25 dried Chile peppers of varying spice (depending on how spicy you like it) 1 T cumin seeds 1.5 T coriander 1 T caraway seeds 3 crushed garlic cloves 1 T salt 1 T paprika 1 T fresh lemon juice 8 T EVOO 4 T water +Drizzle of EVOO (save for end) Rehydrate dried peppers ~25 of varying spice (I used sudanya or shata peppers). Place in glass container cover with boiling water for minimum 30 minutes. Once they’re rehydrated and cooled, drain the water. Wearing plastic gloves, remove seeds by gently slicing through the peppers and creating a slit to run the seeds out. While peppers are soaking, in a pan toast 4-6 minutes until fragrant : 1 T cumin seeds 1.5 T coriander seeds 1 T caraway seeds Add spices to food processor with 3 crushed garlic cloves, blend into a paste. Add stemmed and seeded rehydrated peppers to food processor, blend again. Add 1 T salt 1 T paprika (heaping) 1 T fresh lemon juice -Blend- While blending drizzle in 8 T EVOO 1 tablespoon at a time. Alternate with 4 T water (or more if you want it thinner) Keep blending until reaching desired consistency. Place in a glass container and cover with drizzle of olive oil just so top layer is covered to help preserve it. Herby harissa add: 4-5 dried rose buds 1 tsp cardamom pods toasted Fresh mint leaves (6-10) Fresh Cilantro Fresh Parsley (few leaves of each) #homemade #harissa #moroccan #moroccancooking #spicy #spicyharissa #notashkenaz #herbyharissa #redhotchilipeppers

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  1. Put the chilies in a bowl and cover with boiling water for 30 minutes.
  2. In a dry pan, toast the caraway, coriander, and cumin seeds on low heat until they’re fragrant. 
  3. Put the spices in a spice grinder or use a mortar and pestle. 
  4. Strain the chilies but save the water in a separate bowl. 
  5. Take the stem and seeds out of the chilies and put them into a food processor with the spices, garlic, and salt. 
  6. Run the food processor and drizzle in olive oil until a paste forms. If it seems too thick, add in the reserved water. 
  7. Taste it, season it more if necessary and then pour it into a jar and cover with a little more olive oil.
  8. Use for up to a month, but make sure you top it with extra olive oil every time you take from it!