Harissa Recipe on Food52 (2024)

Make Ahead

by: TasteFood

August20,2010

3 Ratings

Makes 1 1/2 cups

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Author Notes

I have been making this interpretation of harissa for years, and it's positively addicting. Not only is it fiery from chiles, it's sweet and smoky from roasted red peppers, and aromatic with toasted, freshly ground spices. It's extremely versatile and can be served as a condiment, garnish, marinade and dip. It's delicious with grilled meats, chicken and fish, mixed into rice and couscous, or served straight up with veggies for dipping or bread for mopping. - TasteFood —TasteFood

Test Kitchen Notes

I’ve bought little jars of harissa for years and while I’ve found ones I really like, now that I’ve made this recipe I don’t think I’ll ever buy harissa again. This is just delicious; the combination of the cumin, coriander and caraway seeds is perfect. I used a little chopper instead of mortar/pestle to grind up the spices once I had toasted them, and the flavors they contributed were great! And no big surprise, it gets better with time. I added mint to it at the end and used it as a marinade for some lamb and it was to die for! - ChezSuzanne —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

1 teaspooncumin seeds
1 teaspooncoriander seeds
¹/₂ teaspooncaraway seeds
3 garlic cloves
2-3 red jalapeno or serrano chiles, stemmed, chopped with seeds (the more you add, the hotter the harissa)
2 large or 3 medium red bell peppers, roasted, peeled and seeded, coarsely chopped
Extra-virgin olive oil
1 teaspoonfreshly ground black pepper
¹/₂ teaspoonsea salt, or to taste
1-2 tablespoonschopped cilantro or mint leaves (optional)

Directions

Toast cumin, coriander and caraway seeds in a dry skillet over medium heat until aromatic, 1 minute. Transfer to a mortar with pestle. Grind seeds to a fine powder.
Combine ground seeds, garlic, chiles, red peppers and 1 tablespoon olive oil in bowl of food processor. Process, adding additional olive oil if necessary, for a thick sauce-like consistency. Add ground pepper and salt.
Let harissa sit at least one hour and up to 24 hours before serving. (Refrigerate until use.) Before serving stir in chopped cilantro and/or mint, if using.

Tags:

Condiment/Spread
Vegetable
Caraway
Cilantro
Coriander
Cumin
Mint
Make Ahead
Summer
Gluten-Free
Vegan

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21 Reviews

Greg F. August 29, 2020

I see that this has been around for awhile but I wanted to add my positive review. This is a wonderful recipe and I particularly like the touch added by the caraway seeds. It freezes well and like sofrito, it can be done in ice cube trays for measured use in tagines. It is also quick so if I’m roasting lamb, I can make some fresh as a condiment. Love it!

Cindi B. February 10, 2019

I need to make somethings ahead and thought this might work to sit in the fridge for a day and then freeze it--thoughts?

TasteFood February 10, 2019

I have frozen it before without a problem. The flavor and heat may be slightly milder once defrosted, so taste for seasoning.

Pattie M. November 29, 2018

I used this on thin sliced sweet potatoes for a holiday dish. Absolutely delicious. Will keep harissa around forever!

eucalyptus June 23, 2014

Just made this last night- absolutely delicious!

Scribbles August 19, 2013

Just finished making this and it already taste awesome! Can hardly wait to put it on the Summer Melon Salad with Harissa, Feta and Mint.

Jessica M. June 29, 2013