Harissa paste
A fiery, garlicky red chilli paste with toasted cumin, coriander and caraway, far fresher than anything in a jar.
Make this once, then cook it into 22 different dishes.
- Time55 min
- LevelEasy
- Costabout £0.21 a head
- Makesabout 300 g, a small jar, enough for 7 or more dishes
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wearing gloves, tear the chillies open, shake out the seeds and discard the stalks. Put the chillies in a heatproof bowl, cover with the boiling water, weigh down with a plate and soak for 30 minutes until soft.
30 min - 2
Meanwhile, toast the cumin, coriander and caraway seeds in a dry frying pan over a medium heat for 1 to 2 minutes until fragrant. Grind to a powder in a pestle and mortar or spice grinder.
- 3
Drain the chillies, keeping 4 tablespoons of the soaking liquid, and squeeze out the excess water.
- 4
Put the chillies, ground spices, garlic, tomato purée, salt, lemon juice, half the oil and 2 tablespoons of the soaking liquid in a food processor or small blender.
- 5
Blitz for 2 minutes, scraping down the sides, to a thick, slightly coarse paste. Add more soaking liquid a spoonful at a time if it is too stiff. Taste and add more salt or lemon.
- 6
Spoon into a clean jar, press down and cover with the remaining oil. Keep in the fridge. The flavour improves after a few hours.
About harissa paste
Harissa is a hot North African chilli paste made from dried red chillies, garlic, spices and olive oil. It is strongly associated with Tunisia and is also used across Morocco and Algeria. It adds heat, a rounded smoky flavour and a deep red colour to tagines, couscous, soups, marinades, eggs and roast vegetables.
This version rehydrates dried chillies, then blends them with garlic, toasted cumin, coriander and caraway seeds, tomato purée, lemon juice and olive oil. Dried guajillo chillies give colour and a mild, fruity warmth, and a few dried árbol chillies bring the heat. The result is a medium hot paste that is easy to adjust.
A spoonful stirred into a tagine, stew or yoghurt is plenty, as a little goes a long way. Because the paste contains raw garlic in oil, it must be kept in the fridge, covered in a thin layer of oil, and used within a week, or frozen in portions.
Tips
- Wear gloves when handling dried chillies and wash your hands and the board well afterwards. Do not touch your eyes.
- To make it milder, use only guajillo or Kashmiri chillies and leave out the árbol. For a hotter paste, add more árbol chillies or a fresh red chilli.
- Toasting the spices is worth the extra 2 minutes. It gives a deeper, nuttier flavour than shop bought ground spices.
- Always keep a thin layer of oil on top of the paste, and use a clean spoon each time. Garlic stored in oil must stay chilled.
- Freeze in an ice cube tray, then bag the cubes. One cube is about 15 g and is enough to flavour a tagine for two.
- Harissa is strong. Start with a teaspoon in a marinade or sauce and add more to taste. Swirl a little into yoghurt to cool it.
Storing and freezing
Keep in a clean jar in the fridge, covered with a layer of olive oil, for up to 1 week. Because it contains garlic in oil, do not store it at room temperature. Freeze in cubes for up to 3 months and thaw in the fridge.
Dishes you can make with harissa paste
Chicken Shakshuka with Harissa
NFHarissa Roasted Cauliflower and Chickpea Flatbread Pizza
VGVDFMoroccan Harissa Vegetable Pie
VNFLablabi (Tunisian Chickpea Soup with Harissa and Egg)
VDFNFBrik à l'Oeuf with Tuna and Harissa (Tunisian Egg Pastries)
DFNFHarissa Spatchcock Roast Chicken with Potatoes and Lemon
GFEFNFHarissa Lamb Cutlets with Tzatziki and Tomato Salad
GFEFNFHummus Bil Lahme (Hummus Topped with Harissa Spiced Lamb)
DFEFNFHarissa Roast Aubergine with Tahini Sauce and Pomegranate
VGVGFHarissa Prawn Linguine with Cherry Tomatoes
DFEFNFHarissa Lamb and Feta Flatbread Pizzas
EFNFHarissa Baked Feta with Tomatoes and Olives
EFNFQuestions
How hot is homemade harissa?
This one is medium hot to hot. Guajillo chillies are mild and fruity, and árbol chillies add real heat. Use all guajillo for a milder paste, or add more árbol chillies for a hotter one.
Is harissa paste gluten free and vegan?
Yes, this version is vegan, vegetarian, gluten free, dairy free, egg free and nut free. Some shop bought harissa contains additives or is made in factories that handle other allergens, so check labels if you buy it.
What can I use instead of dried guajillo and árbol chillies?
Dried Kashmiri chillies, dried ancho chillies or Turkish pul biber chilli flakes work. Use about 50 g of dried chillies in total. Fresh red chillies add heat but not the same deep flavour.
How long does homemade harissa last?
Up to 1 week in the fridge in a clean jar covered with oil, or up to 3 months in the freezer. Because it contains garlic in oil, it should always be kept chilled.
How much harissa should I use in a dish?
Start with 1 to 2 teaspoons per person for a marinade or sauce, and 1 tablespoon for a family sized tagine or soup. Stir in a little at a time and taste.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.