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Harissa sauce served with grilled vegetables
Intense and spicy North African condiment made from dried peppers

Moroccan harissa paste

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Harissa is the 'red gold' of North Africa. This is not simply a hot sauce, but a spice paste where the heat of chilli is counterbalanced by the earthiness of cumin and depth of garlic. In the original recipe, rehydrating dried chillies is key, bringing back the fleshy texture of the pepper, allowing for a creamy paste.
🕒 Prep Time 20 mins
🍳 Cook Time 5 mins
⌛ Total Time 25 mins
🍽️ Servings 6 servings
🔥 Calories 95 kcal
🌍 Cuisine Moroccan

Ingredients

Equipment Needed

  • Heatproof bowl (for soaking)
  • Frying pan (for toasting)
  • Strong food processor or mortar
  • Rubber gloves (recommended for chillies!)

Instructions

1 ✓

Deseed dried chillies (for less heat), place in a bowl, and pour over enough boiling water to cover. Let stand for 20 minutes.

Tip: Hot water softens tough skin. Place a small saucer on top as a weight so all peppers are submerged.
2 ✓

Meanwhile, slice garlic, and in a pan with 1 tbsp oil, fry over low heat until just light golden.

Tip: Fried garlic flavour is sweeter and less intrusive than raw.
3 ✓

Drain chillies (reserve liquid!). Place in food processor with chillies, fried garlic, remaining olive oil, spices (cumin, coriander, paprika), salt, and lemon juice.

Tip: Oil helps creaminess and preserves the paste.
4 ✓

Blend the mixture. If too thick or chunky, add 1-2 tbsp of chilli soaking water.

Tip: The goal is a thick but spreadable paste texture, like tomato puree.
5 ✓

Taste and salt generously. Finally, transfer to a clean jar and pour a thin layer of oil on top.

Tip: Oil layer seals out air, preventing spoilage (oxidation).

Recipe FAQ

Too spicy! What to do?
Capsaicin (heat) dissolves in fat. Mix in more olive oil, or mix with yoghurt when serving.
Which chillies to use?
'Guajillo' or plain dried spice peppers give body, 'Cayenne' or 'Bird's eye' give heat. Mix them!

Ingredients

  • 50 g Dried red chillies (whole)
  • 4 cloves Garlic
  • 50 ml Extra virgin olive oil
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander seeds
  • 1 tsp Smoked or sweet paprika
  • 1 pinch Salt
  • 15 ml Fresh lemon juice