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<\/div>\n<\/p>\n If you love bold, spicy flavors, homemade harissa paste<\/strong> is one of those condiments that deserves a permanent spot in your fridge. This homemade spicy harissa is smoky, earthy, slightly sweet and packed with chili<\/strong> flavor, with enough heat to make things interesting without completely overpowering the rest of your meal.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Harissa is a spicy chili paste associated particularly with North African cuisine<\/strong>, especially Tunisia. There are many different versions, and the exact ingredients and level of heat can vary considerably from one recipe to another.<\/p>\n \u00a0<\/p>\n At its heart, harissa is all about dried chiles combined with aromatic spices, garlic and oil<\/strong>. Some versions are fiery hot, while others focus more on smoky, fruity or earthy flavors. That’s one of the reasons homemade harissa is so useful: you can create a blend that suits your own taste.<\/p>\n \u00a0<\/p>\n If this sounds like your thing, I think you will also like this apricot bbq sauce<\/strong><\/a>, Ethiopian berbere spice mix<\/strong><\/a>, spicy hot chocolate<\/strong><\/a> and Spanish meatballs<\/strong><\/a>!<\/p>\n \u00a0<\/p>\n Making harissa at home is surprisingly easy<\/strong>. Dried chiles are softened in boiling water, toasted whole spices are ground until fragrant, and everything is blended together with garlic and olive oil until you have a thick, intensely flavored paste.<\/p>\n The best part is that you can completely customize the heat<\/strong>. For this version, I used a combination of guajillo, Thai chiles, \u00e1rbol chile and pasilla peppers. The guajillo and pasilla bring depth and a mild fruity sweetness, while the Thai chiles provide most of the heat.<\/p>\n It is so versatile. Use it as a marinade, stir it into soups and stews, spread it onto sandwiches<\/strong>, or simply spoon a little over roasted vegetables. Once you have a jar of homemade harissa in the fridge, you’ll probably start finding excuses to add it to everything.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n To make your own harissa paste you will need<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Toast the spices:<\/strong> While the chiles are soaking, place the caraway, coriander, fennel and cumin seeds in a dry non-stick pan over medium heat (1)<\/strong>. Toast them for a couple of minutes, shaking or stirring the pan regularly, until they become fragrant.<\/p>\n Be careful not to burn them, as burnt spices can make the entire paste taste bitter.<\/p>\n Transfer the toasted spices to a mortar and pestle or spice grinder (2)\u00a0<\/strong> and grind them into a fine powder (3)<\/strong>.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n If you’re using ground spices, simply skip this step and add them directly when blending.<\/p>\n \u00a0<\/p>\n Soak the dried chiles:<\/strong> Place the dried chiles in a heatproof bowl and cover them with boiling water (4)<\/strong>. Cover the bowl and let the chiles soak for around 30 minutes, or until they have softened. This makes the dried peppers soft enough to blend into a smooth paste while also making it easier to remove the stems and seeds.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Prepare the chiles:<\/strong> Drain the softened chiles well. Remove the stems and deseed them according to your preferred level of heat (5)<\/strong>.<\/p>\n Wear disposable gloves when handling the chiles.<\/strong> The capsaicin from hot peppers can remain on your hands and cause a painful burning sensation, especially if you accidentally touch your eyes or face afterward.<\/p>\n I leave the seeds and inner membranes in the guajillo chiles but remove most of the seeds from the bird’s eye or Thai chiles. This gives the harissa plenty of heat while keeping the fruity flavor of the milder peppers.<\/p>\n For a milder harissa<\/strong>, remove more of the seeds and inner membranes. For a hotter version, leave more of the hot chiles intact.<\/p>\n Blend the harissa:<\/strong> Add the softened chiles, toasted and ground spices, salt, cinnamon if using, garlic and olive oil to a food processor (6)<\/strong>. Blend until you have a thick, smooth paste (7)<\/strong>. You may need to stop and scrape down the sides of the food processor once or twice.<\/p>\n Don’t add too much oil at once. You want a thick paste rather than a loose sauce.<\/p>\n Adjust the flavor: <\/strong>Taste the harissa and adjust the seasoning as needed. Add more salt if the flavors seem flat, or add a little lemon or lime juice if you want a brighter, more acidic finish. If the paste is too thick to blend smoothly, add a little more olive oil until you reach the consistency you want.<\/p>\n Store the harissa:<\/strong> Transfer the finished harissa to a clean jar. Smooth the surface and pour a thin layer of olive oil over the top. Keep the jar refrigerated and use the harissa within about one month.<\/p>\n \u00a0<\/p>\n There’s rarely one size fits all, so here are my substitution suggestions<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n You don’t need much equipment to make homemade harissa, but a good food processor<\/strong> makes the job considerably easier. So what you’ll need is:<\/p>\n A food processor will give you a relatively smooth paste. If you prefer a more rustic texture<\/strong>, pulse the mixture fewer times and leave some small pieces of chile and spice intact.<\/p>\n If you don’t have a food processor, a powerful blender<\/strong> can work. You may need to add a little extra olive oil to help everything move around the blades.<\/p>\n A mortar and pestle<\/strong> can also be used for a more traditional approach, although it will take considerably more effort<\/strong> to achieve a completely smooth paste.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Transfer the harissa to a clean, airtight jar and smooth the surface. Cover the top with a thin layer of olive oil before sealing the jar. Store the harissa in the refrigerator and use it within about one month<\/strong>.<\/p>\n Always use a clean spoon when taking harissa from the jar<\/strong>, rather than dipping used utensils into it. Refill the top with oil to keep it from going bad. If you notice mold, an unusual smell or any other sign of spoilage, discard it.<\/p>\n For longer-term storage, freezing is a convenient option<\/strong>. Freeze the harissa in small portions, such as in an ice cube tray, so you can thaw only what you need.<\/p>\n Homemade harissa is also very make-ahead friendly. The flavors can become even more rounded after sitting for a day or two<\/strong>, making it a useful condiment to prepare before a dinner party or weekend cooking session.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Harissa is generally made from dried chiles, spices, garlic and oil. Recipes vary considerably, and some include additional ingredients such as citrus, vinegar, tomatoes or roasted peppers.\u00a0<\/p>\n In Tunisia,\u00a0Baklouti peppers<\/strong>\u00a0are the chili most closely associated with traditional harissa. They are known for their fruity flavor, vibrant red color, and moderate heat, giving Tunisian harissa its characteristic balance of warmth and depth.<\/p>\n Since Baklouti peppers can be difficult to find<\/span> outside Tunisia, a blend of\u00a0guajillo, pasilla, \u00e1rbol, and Thai chilies<\/strong>\u00a0makes a great substitute. The guajillo and pasilla provide fruity sweetness, rich color, and body, while the \u00e1rbol and Thai chilies add a sharper heat.<\/p>\n Together, they create a layered chili flavor that balances\u00a0sweetness, depth, and heat<\/strong>, making the blend a flavorful alternative when authentic Tunisian Baklouti peppers are not available.<\/p>\n<\/div><\/div>\n Keep in mind that a harissa is a chili <\/em>paste, so if you’re very sensitive to spicy, it isn’t for you. However, the good news is that you can to some degree choose the level of spicy<\/strong>.<\/p>\n It depends on the chiles used. <\/strong>Harissa can range from relatively mild (for a chili paste) and fruity to intensely hot. Using a combination of mild chiles and a smaller amount of hot chiles gives you much better control over the final heat level. Read the previous question for chili options. or under Variations<\/em> above.<\/p>\n<\/div><\/div>\n No, but also yes.<\/p>\n Removing the seeds and membranes is mainly a way to reduce the heat and bitterness <\/strong>and create a smoother paste. For this recipe, I leave the guajillo seeds but remove most of the seeds from the hot Thai or bird’s eye chiles so it won’t get scorchingly spicy.<\/p>\n<\/div><\/div>\n You can make a chili paste with fresh peppers, but it won’t have the same concentrated, deep flavor<\/strong> as harissa made with dried chiles. Dried peppers are an important part of the characteristic flavor and texture.<\/p>\n<\/div><\/div>\n Yes. Whole spices are toasted and ground in this recipe because they provide particularly good flavor<\/strong> – but ground caraway, fennel, cumin and coriander can be added directly to the food processor.<\/p>\n<\/div><\/div>\n Store it in an airtight jar in the refrigerator and use it within about one month<\/strong>. Keep the surface covered with a thin layer of olive oil and always use a clean utensil when serving.<\/p>\n<\/div><\/div>\n Yes. Freezing it in small portions <\/strong>is a convenient way to preserve it for longer. An ice cube tray works particularly well because you can thaw small amounts whenever you need them. Keeps for 3-4 months<\/strong> in the freezer.<\/p>\n<\/div><\/div>\n There are almost endless possibilities. Use it as<\/p>\n<\/div><\/div>\n The spices or chiles may have been overheated or burnt. Toast spices only until fragrant<\/strong>. The seeds in the chiles can also be bitter when processed, which is also one reason to remove as much of it as possible.<\/p>\n A little extra olive oil and citrus juice<\/strong> can sometimes help balance a slightly bitter paste, but heavily burnt ingredients are difficult to rescue.<\/p>\n<\/div><\/div>\n<\/div>\n Enjoy!<\/p>\n I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice <\/strong><\/a>on Instagram. And don’t forget to Pin it<\/strong> for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter<\/em><\/strong><\/a>.\u00a0<\/p>\n As thanks, you will receive a free e-cookbook<\/strong> Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.\u00a0<\/p>\n To keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the <\/em>disclosure<\/em><\/a> for more information.<\/em><\/p>\n \u00a0<\/p>\n![\"Harissa](\"https:\/\/gingerwithspice.com\/wp-content\/uploads\/2026\/09\/Harissa-Paste-11.jpg\")
<\/p>\nWhy you’ll love this recipe<\/span><\/h2>\n
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<\/p>\nIngredients<\/span><\/h2>\n
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![\"Ingredients](\"https:\/\/gingerwithspice.com\/wp-content\/uploads\/2026\/09\/Harissa-Paste-Ingredients.jpg\"\/)
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<\/p>\nInstructions<\/span><\/h2>\n
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<\/p>\n![\"Steps](\"https:\/\/gingerwithspice.com\/wp-content\/uploads\/2026\/09\/Harissa-Paste-Steps-1.jpg\"\/)
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<\/p>\nSubstitutions<\/span><\/h2>\n
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<\/p>\nVariations<\/span><\/h2>\n
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Equipment needed<\/span><\/h2>\n
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<\/p>\nStorage<\/span><\/h2>\n
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<\/p>\nExpert tips<\/span><\/h2>\n
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Recipe FAQs<\/span><\/h2>\n
Do I have to remove the seeds from dried chiles?<\/span><\/h3>\n<\/p><\/div>\n
<\/strong>Can I use fresh chiles instead of dried chiles?<\/span><\/h3>\n<\/p><\/div>\n
How long does homemade harissa last?<\/span><\/h3>\n<\/p><\/div>\n
Can I freeze homemade harissa paste?<\/span><\/h3>\n<\/p><\/div>\n
What can I use harissa paste for?<\/span><\/h3>\n<\/p><\/div>\n
Why is my harissa too bitter?<\/span><\/h3>\n<\/p><\/div>\nDid you like this recipe? Here are more recipes to spice up your dinner:<\/span><\/h2>\n
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\nPrint<\/a><\/p>\nRecipe<\/span><\/h2>\n