Homemade Harissa
Smoky, bright homemade harissa — dried chiles, roasted red peppers, garlic, caraway, coriander, and cumin. Makes leftovers look like they had a plan.
Overview
Ingredients
Equipment
- Blender or food processor
- Bowl
Method
Soften the chiles
Remove the stems and seeds from the dried chiles. Soak them in hot water for 30 minutes, then drain.
Blend
Process the softened chiles with the roasted peppers, lemon juice, olive oil, garlic, caraway, coriander, cumin, salt, and pepper until smooth.
Adjust and jar
Taste and adjust the seasoning, then jar it and refrigerate.
Tips
Nutrition
Storage
Frequently asked
How spicy is this version?+
Mildly warm with anchos or pasillas — the roasted peppers round it out. Guajillos run a notch hotter.
Can I use it straight from the jar?+
Yes, but it shines thinned with olive oil as a drizzle or stirred into yogurt.
Why lemon juice?+
It is what keeps the paste bright instead of flat — North African versions often finish with acid for the same reason.
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