How long can harissa paste be stored?

It can be stored in the fridge for up to a month if kept in an airtight container.

Can the harissa paste be frozen?

Yes, it can be frozen in ice cube trays for convenience.

How spicy is harissa paste?

The spice level depends on the variety and amount of chilies used.

Can harissa paste be made without a food processor?

Yes, but it won"t be as smooth. A mortar and pestle will work.

Skip Navigation

Homemade Harissa Paste

Name: Homemade Harissa Paste
Prep time: 10
Cook time: 20
Total time: 30

By Instacart

30 min

•

10 servings

•

45 cal

•

Homemade Harissa Paste on a chef's table.

Ingredients

About this recipe

A vibrant blend of heat and flavor, this homemade harissa paste recipe add an extraordinary taste to any dish. Ideal for spicing up grilled meats or veggies, this Tunisian chili paste can be a specialty made on weekends and stored to add a tangy flavor to your weekday menu.

Originated in Tunisia, harissa paste is considered a staple in North African and Middle Eastern cuisine. It traces back several centuries as a spicy condiment for meat dishes.

This recipe is powered by the magic of AI, so that means it may not be perfect. Check temperatures, taste, and season as you go. Or totally switch things up—you're the head chef now. Consult product packaging to confirm any dietary or nutritional information which is provided here for convenience only. Make sure to follow recommended food safety guidelines. Learn more

Full ingredient list

1 tsp cumin seeds
1 tsp caraway seeds
1 tsp coriander seeds
4 oz dried red chilies, stems and seeds removed
1 red bell pepper, deseeded and chopped
4 cloves garlic
2 tsp smoked paprika
1 tsp salt
1 tsp apple cider vinegar
¼ cup olive oil

Please review suggested items to make sure that they match ingredients. Consult product packaging to confirm any dietary or nutritional information which is provided here for convenience only.

Preparation

Toast cumin, caraway, and coriander seeds over medium heat for 2 minutes, set aside.

Boil red chilies in water for 10 minutes until soft, drain and combine with the seeds, bell pepper, garlic, paprika, salt, vinegar, and olive oil in a food processor.

Pulse until smooth, adjust seasoning to taste, and store in an airtight jar with a layer of olive oil on top in fridge.

For a milder paste, deseed the chilies before soaking. Add sun-dried tomatoes for added sweetness. Substitute apple cider vinegar with lemon juice for a variant flavor.

For a smokier flavor, roast the bell pepper before adding into the mix.

Nutrition Info

Vitamin C

45 mg

Sodium

238 mg

Fiber

2 g

Fat

2 g

Carbohydrates

7 g

Protein

1 g

Calories

45 kcal