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Homemade Harissa
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Homemade Harissa

Harissa is North African all purpose chile garlic paste that can be added to everything from rice and chicken to salad dressing.
Course: Condiments
Cuisine: African
Servings: 32
Calories: 26.46kcal


  • 4 oz. dried chiles
  • 1 teaspoon coriander seed
  • 1 teaspoon cumin seeds
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon dried mint
  • 5 cloves garlic peeled
  • juice of 1 lemon
  • 1 teaspoon salt
  • 3-4 tablespoons olive oil
  • 2 tablespoons finely chopped cilantro


  • Place the chiles in a bowl with enough boiling water to cover. Let sit for 30 minutes, until chiles are softened.
  • In a dry skillet, roast the coriander, cumin and caraway until fragrant. Let cool. Using a spice grinder, grind to a powder.
  • Drain chiles, reserving a little of the liquid.
  • Using a food processor, mix the garlic, lemon juice and chiles until chopped well. Add mint. cilantro, 3 tablespoons of the chile liquid, salt and spice powder and process for 1 minute. Scrape down the sides of the processor bowl.
  • While the processor is running, drizzle in the olive oil until you have a thick paste consistency.


Calories: 26.46kcal | Carbohydrates: 2.9g | Protein: 0.46g | Fat: 1.73g | Saturated Fat: 0.24g | Sodium: 17.87mg | Fiber: 1.14g | Sugar: 1.51g
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