Homemade Harissa
- 10m Prep Time
- 1m 0sCook Time
- 11m Ready In
This fiery red-hot sauce from North Africa gives a little kick to anything, from stews to marinades and sauces. It is simple to make at home with toasted spices and fresh chilies.
Ingredients
- 9.86 ml coriander seeds
- 9.86 ml fennel seeds
- 9.86 ml cumin seeds
- 1 small red pepper deseeded and chopped
- 6 large red chillies deseeded and chopped
- 1 red onion chopped
- 4 garlic cloves crushed
- 14.8 ml tomato purée (paste)
- 100 ml olive oil
- 1 pinch sea salt
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1489 mg
- Iron: 22.9 mg
- Magnesium: 325 mg
- Phosphorus: 1147 mg
- Potassium: 3873 mg
- Zinc: 8.95 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 9.86 ml coriander seeds
- 9.86 ml fennel seeds
- 9.86 ml cumin seeds
- 14.8 ml tomato purée (paste)
- 100 ml olive oil
- 1 pinch sea salt
Prepare
- 1 small red pepper, deseeded and chopped
- 6 large red chillies, deseeded and chopped
- Chop 1 red onion
- Crush 4 garlic cloves
Let's Cook
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Step 1.
Toast the coriander seeds, fennel seeds, and cumin seeds in a hot, dry frying pan (skillet) over medium heat for about 1 minute, shaking the pan frequently, until fragrant and lightly toasted. Immediately transfer the toasted spices to a food processor to stop them from burning.
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Step 2.
Add the chopped red pepper, chopped red chillies, chopped red onion, crushed garlic, tomato purée (paste), and olive oil to the food processor with the toasted spices. Blend until smooth, scraping down the sides as needed, to form a thick paste. Season with a pinch of sea salt and pulse to combine.
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Step 3.
If not using immediately, transfer the harissa to a clean jar, cover the surface with a thin layer of olive oil to preserve it, and seal with a lid. Store in the refrigerator for up to a week.