Harissa Recipe

How to make homemade harissa to use on everything! And I do mean everything. 

Okay, maybe I’m not making harissa ice cream (but harissa schmear would be AWESOME), but this may be one of the most versatile condiments evvverrr. Y’all are familiar with harissa, right? As soon as I saw that Emily had a version in her cookbook The Joys of Jewish Preserving, I knew what I was making. One batch and you will be putting it on everything too, I promise. 

What Is Harissa?

Harissa is a spicy red pepper and garlic paste from Tunisia that is beloved all over North Africa and super popular in Israel. It is made from roasted red peppers, hot chilies, garlic, olive oil and warm spices like cumin, coriander and caraway. The flavor is smoky, garlicky, a little tangy and as spicy as you want to make it. Think of it as the Middle Eastern cousin of sriracha, but with way more depth. 

Why You’ll Love This Homemade Harissa

Store-bought harissa is fine, but homemade is fresher, brighter and about a million times more delicious. Here is why this one is a keeper:

• No canning required. You will have to get over your fear of giving your friends and family botulism by not canning correctly (just my fear?), but good news: I recommend this harissa for beginning preservers precisely because there is no canning involved. Harissa is just not acidic enough to can safely, so it lives happily in your fridge instead.
• It keeps for 1 to 2 weeks in the fridge. Not that it will last that long anyway.
• Naturally vegan, gluten free and pareve, so it works with any meal.
• Endlessly versatile. Marinade, dip, sandwich spread, egg topper. You name it.

As a bonus, now you know how easy it is to make roasted red peppers, which is a handy skill for the rest of your cooking life.

Ingredients You’ll Need

You only need a handful of pantry staples to make harissa from scratch (full amounts in the recipe card below):

• Red bell peppers, roasted and peeled
• Hot chilies or red pepper flakes, to taste
• Garlic, and lots of it
• Olive oil
• Warm spices: cumin, coriander and caraway
• Lemon juice and salt

Whatever you do, don’t get stingy with the garlic!!

How to Make Harissa

The full recipe is in the card below, but here is the gist so you know what you are getting into:

1. Roast and char the peppers until the skins blister, then steam and peel them.
2. Toast and grind your spices so they are fragrant.
3. Blend everything (peppers, chilies, garlic, spices, lemon and oil) into a paste as smooth or chunky as you like.
4. Taste and adjust the heat, salt and lemon, then store it under a thin layer of olive oil.

So pretty already! Fun story: I first met author Emily back in 2014 at the IFBC Conference, and our love of Jewish food keeps bringing us back together. This recipe will do the same for you and your spice cabinet.

How to Use Harissa

So. You made harissa. Mazel! Now what? Here is where the magic happens, because harissa makes just about everything taste better:

• Marinade for chicken, lamb, beef or fish. Try it in these harissa chicken tacos.
• Yogurt dip. Swirl it into Greek yogurt for a healthy dip or sauce.
• Egg upgrade. Spoon a little onto a fried egg, or a burger with a runny egg. Drool.
• Spicy hummus. Stir it into homemade hummus to take it to the next level.
• Shakshuka. A spoonful deepens the sauce in the best shakshuka.
• Soup. Stir it into carrot harissa soup for smoky heat.
• Roasted vegetables and grains. Toss it with cauliflower, like these shawarma cauliflower steaks, or stir it through couscous and rice.

I’m sure you’ll get even more creative.

Tips for the Best Harissa

• Really char those peppers. A good blistered skin is where the smoky flavor comes from.
• Start mild, build heat. You can always add more chilies, but you can’t take them out.
• Use fresh garlic and good olive oil. There are so few ingredients that quality matters.
• Let it sit. The flavor deepens after a few hours in the fridge, so make it ahead if you can.

How to Store Harissa

Spoon your harissa into a clean jar and smooth the top, then pour a thin layer of olive oil over the surface to seal out air. It keeps in the fridge for 1 to 2 weeks (top off the oil as you use it, and always use a clean spoon). For longer storage, freeze it in an ice cube tray and pop out a cube whenever a dish needs a little kick. Toss your harissa if you spot any fuzzy mold, notice a sour or off smell, see bubbles or fizzing (a sign it has started to ferment), or if the texture turns slimy or the color goes dull and brown. When in doubt, throw it out.

Harissa FAQ

What is harissa made of?

Harissa is made from roasted red peppers, hot chilies, garlic, olive oil, lemon and warm spices like cumin, coriander and caraway. Recipes vary by region and family, which is half the fun.

What does harissa taste like?

Smoky, garlicky and a little tangy, with as much heat as you build in. It tastes rich and savory rather than just plain hot.

How spicy is harissa?

That is totally up to you. Use fewer chilies for a mild, family-friendly version, or pile them on if you like it fiery. Homemade means you are the boss of the heat.

Is harissa healthy?

It is! Harissa is naturally vegan, gluten free and pareve, made from vegetables, garlic, spices and olive oil, with no preservatives when you make it yourself.

What can I use instead of harissa?

In a pinch, a mix of tomato paste, smoked paprika, cayenne and a little garlic gets you in the neighborhood. But honestly, homemade harissa is so easy that it is worth the real thing.

What is the difference between harissa and schug?

Both are spicy condiments, but harissa is a smoky red pepper paste, while schug is a bright, herby Yemenite hot sauce built on cilantro and green chilies. Keep both in your fridge and thank me later.

How long does homemade harissa last?

Stored in the fridge under a layer of olive oil, homemade harissa keeps for 1 to 2 weeks. Freeze it in cubes to keep it for up to 3 months.

How do you know if harissa has gone bad?

Trust your eyes and nose. Throw it out if you see any fuzzy mold, catch a sour or off smell, notice bubbles or fizzing (a sign it has started to ferment), or if the texture turns slimy or the color goes dull and brown. Using a clean spoon every time and keeping a layer of oil on top will help it last. When in doubt, throw it out.

Harissa

Emily Paster

How to make homemade harissa to use on everything!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine Jewish

Servings 3 8-ounce jars

Ingredients

  

1x2x3x

• 4 red bell peppers
• 2 tablespoons 28 ml extra-virgin olive oil, plus more to top the jar
• 8 ounces 225 g cherry bomb peppers (about 12), seeded and chopped (I used Fresno, jalapenos work too but use fewer as they are hotter)
• 12 cloves of garlic peeled and chopped
• 1/4 cup lemon juice
• 1 teaspoon cumin
• 1 teaspoon salt

Instructions

 

• Preheat the broiler and place a rack in the upper third of the oven.
• Arrange the bell peppers on a foil-lined baking sheet.
• Broil the peppers, turning two or three times, until charred all over, about 30-35 minutes.
• Place the peppers in a heatproof bowl and cover. Allow to stand for 10 minutes. When the peppers are cool enough to handle, slip of the skin, and remove the stems, core, and seeds. Set aside.
• In a large skillet, heat the olive oil over medium heat. When the oil is hot, add the cherry bomb peppers and garlic. Saute the hot peppers and garlic over medium-low heat until soft and golden, about 10 minutes. Do not allow the garlic to burn.
• Place the bell peppers, sauteed garlic, hot peppers, lemon juice, cumin, and salt in the bowl of a food processor Pulse until the mixture resembles a slightly chunky paste, adding more olive oil if necesary. Taste and adjust seasonings.
• Transfer the harissa into clean and sterilized glass jars, leaving 3/4 inch (2 cm) of headspace. Add a layer of oil to the top of the jar. (Do not add oil if you are planning to freeze the harissa.) Store in the refrigerator until needed.

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