Vibrant homemade harissa paste brings smoky, fiery North African flavor to everything it touches. Roasted red peppers, rehydrated dried chiles, sun-dried tomatoes, garlic, and freshly toasted spices blend into a glossy, punchy paste with almost no carbs. Once you make a jar, plain grilled meat and roasted vegetables get a lot more interesting.
Unlock a world of flavor with this vibrant, homemade Harissa Paste! This fiery North African condiment, made from a blend of roasted red peppers, smoky chiles, and aromatic spices, is a game-changer in the kitchen. It’s incredibly versatile – I love swirling it into yogurt for a zesty keto-friendly dressing, using it as a bold marinade for meats, or stirring it through cauliflower rice for an instant flavor boost. The best part? You control the heat by choosing your own chile adventure!
Ingredients
• For the Paste
• 2 medium red peppers, 240 g / 8.5 oz
• 140 g / 5 oz dried chiles of choice (e.g., guajillo, New Mexico, ancho, chipotle, arbol)
• 4 to 6 sun-dried tomatoes, drained, 28 g / 1 oz
• 6 cloves garlic, peeled
• 1 tsp ground turmeric
• 2 tsp fine sea salt
• 60 ml / 1/4 cup extra-virgin olive oil
• 60 ml / 1/4 cup lemon juice, from about 1 lemon
• For Toasting
• 1 tsp (5 ml) whole coriander seeds
• 1 tsp (5 ml) whole cumin seeds
• 1 tsp (5 ml) whole caraway seeds
Instructions
1. Preheat your oven to 350°F / 175°C. Roast the red peppers for 30 to 40 minutes, until the skins are charred and the flesh is soft. Remove from the oven, cover with foil, and let cool. Once cool enough to handle, peel the skin and remove the seeds.
2. While the peppers roast, place the dried chiles in a pot and cover with 2 cups / 480 ml of boiling water. Cover with a lid and let them rehydrate for 20 to 30 minutes. Drain the chiles, then discard the stems and seeds.
3. In a dry pan over medium heat, toast the coriander, cumin, and caraway seeds for 1-2 minutes until fragrant. Immediately transfer to a mortar and pestle or spice grinder and grind into a fine powder.
4. Combine the roasted peppers, rehydrated chiles, freshly ground spices, sun-dried tomatoes, garlic, turmeric, salt, olive oil, and lemon juice in a high-speed blender or food processor.
5. Blend until the mixture is completely smooth.
6. Spoon the finished harissa into a clean jar and store in the fridge for up to 1 week.
Nutritional Information
• Recipe Information & Nutrition
• MAKES: 550 g / 1.2 lb
• PREPARATION TIME: 20 minutes
• COOKING TIME: 40 minutes
• Nutrition Facts Per 1 tbsp (15 g / 0.5 oz)
• Energy: 29 kcal
• Fat: 2 g
• Protein: 0.3 g
• Total Carbs: 2.9 g (0.1 oz)
• Fiber: 1.1 g
• Net Carbs: 1.8 g (0.06 oz)
• Macronutrient Ratio: 64% Fat, 9% Protein, 27% Carbs
Pro Tips
• Freeze leftover harissa in an ice cube tray for perfectly portioned amounts. Once frozen, transfer the cubes to a freezer bag for storage up to 6 months.
• Customize the heat by adjusting your chile blend. For a milder paste, use more guajillo and ancho chiles. For intense heat, add fiery arbol chiles.
• For a smokier flavor profile, add a pinch of smoked paprika or use chipotle chiles, which are smoke-dried jalapeños.
• After jarring your harissa, pour a thin layer of olive oil over the top before sealing. This creates a barrier that helps preserve its freshness in the fridge.
FAQ
Q: How spicy is this homemade harissa paste
A: The spiciness of this harissa is completely customizable. You control the heat by the type and quantity of dried chiles you use. For a milder paste, use chiles like guajillo and ancho. For intense heat, add fiery arbol chiles to your blend.
Q: How long does homemade harissa last
A: You can store homemade harissa in a sealed jar in the refrigerator for up to 1 week. For longer storage, freeze it in an ice cube tray and then transfer the cubes to a freezer bag. It will last for up to 6 months in the freezer.
Q: What can I use harissa paste for
A: Harissa is a very versatile condiment. You can use it as a bold marinade for meats, swirl it into yogurt for a zesty dressing or dip, or stir it through cauliflower rice, couscous, or soups for an instant flavor boost.
Q: Can I make this harissa smokier
A: Yes, for a smokier flavor, you can add a pinch of smoked paprika to the spice blend or use chipotle chiles, which are smoke-dried jalapeños, as part of your chile mixture.
Pro Tips
- Control the heat with your chile blend: lean on guajillo and ancho for a milder paste, or add fiery arbol chiles when you want serious spice.
- Toast the coriander, cumin, and caraway seeds in a dry pan for 1-2 minutes and grind them fresh — this small step gives the paste its signature aroma.
- For a smokier profile, use chipotle chiles (smoke-dried jalapeños) or add a pinch of smoked paprika to the blender with the other spices.
- Pour a thin layer of olive oil over the finished paste in the jar before sealing; that oil barrier keeps the harissa fresher in the fridge.
- Freeze leftover paste in ice cube trays, then bag the cubes for up to 6 months — one cube is the perfect portion for a pan sauce or marinade.
Frequently Asked Questions
How long does homemade harissa paste keep?
About 1 week in a clean jar in the refrigerator, with a thin layer of olive oil poured over the top. Freeze it in ice cube trays for storage up to 6 months.
How do I make the harissa less spicy?
Use more mild guajillo and ancho chiles and skip the arbol chiles entirely. You can also drain the chiles well and remove all seeds before blending.
Which dried chiles should I use?
Any mix of guajillo, New Mexico, ancho, chipotle, or arbol works — the recipe calls for about 140 g total. Choose the blend that matches your heat tolerance.
Is harissa paste keto-friendly?
Yes — each serving has under 3 g carbs with 2 g of fat from olive oil, and the base is peppers and chiles rather than sugar-heavy sauces.
Recipe card below.
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Vibrant Homemade Harissa Paste (Keto-Friendly)
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Roast the red peppers for 30 to 40 minutes, until the skins are charred and the flesh is soft.
- Remove from the oven, cover with foil, and let cool.
- Once cool enough to handle, peel the skin and remove the seeds.
- While the peppers roast, place the dried chiles in a pot and cover with 2 cups / 480 ml of boiling water.
- Cover with a lid and let them rehydrate for 20 to 30 minutes.
- Drain the chiles, then discard the stems and seeds.
- In a dry pan over medium heat, toast the coriander, cumin, and caraway seeds for 1-2 minutes until fragrant. Immediately transfer to a mortar and pestle or spice grinder and grind into a fine powder.
- Combine the roasted peppers, rehydrated chiles, freshly ground spices, sun-dried tomatoes, garlic, turmeric, salt, olive oil, and lemon juice in a high-speed blender or food processor.
- Blend until the mixture is completely smooth.
- Spoon the finished harissa into a clean jar and store in the fridge for up to 1 week.
- Freeze leftover harissa in an ice cube tray for perfectly portioned amounts.
- Once frozen, transfer the cubes to a freezer bag for storage up to 6 months.
- After jarring your harissa, pour a thin layer of olive oil over the top before sealing. This creates a barrier that helps preserve its freshness in the fridge.
Nutrition
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