Harissa is a hot and aromatic chilli paste originating from North Africa. In countries like Tunisia, it is a kitchen staple rather than just another condiment. A small amount is enough to change the character of an entire dish. Harissa brings warmth, depth and spice without relying on heat alone.
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Traditional harissa is made from dried chillies, garlic, cumin and coriander. Olive oil binds the paste together and helps preserve it. The result is intense yet balanced – spicy, but not one-dimensional. This is the version that has been relied on in North African kitchens for generations.
Nowadays, recipes also include a tomato-based version, especially in commercial products. Tomato paste rounds out the flavour and adds a touch of sweetness and acidity. In this recipe, the focus is on a traditional harissa without tomato, while the tomato version is presented as an option for those who prefer a softer flavour profile.
A homemade version of this recipe is easy to prepare, and the level of heat can be adjusted by choosing different chillies. It works well in marinades, yoghurt and tahini sauces, soups and vegetable dishes, and especially with bulgur or as a finishing touch for grilled meat or fish. Like many chilli pastes, it improves with time as the flavours deepen while resting in the refrigerator.
When you have a jar of harissa in the fridge, everyday cooking becomes much easier. Just a spoonful is enough to lift even the simplest dish to a whole new level.
FAQ – frequently asked questions
Is there always tomato in harissa?
No. Traditionally, harissa is made without tomato. Tomato paste is a more recent and common addition that makes the flavour softer and milder.
How do I make a tomato-based version?
Stir 1–2 tablespoons of tomato paste into the finished paste until smooth. Add a little olive oil if needed.
How spicy is this?
The heat level depends on the chillies used. Removing the seeds and choosing milder chillies will give a gentler result.
How long does the chilli paste keep?
Stored in a well-sealed jar and covered with a thin layer of oil, it will keep in the refrigerator for about 3–4 weeks.
Wine pairing for chilli-based dishes?
With spicy food, a semi-dry and aromatic white wine often works best. Riesling or gewürztraminer help balance the heat of the chilli.
Harissa
Ingredients
- 8 dried red chillies
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp coriander seeds
- ½ tsp smoked paprika optional
- 1 tsp salt
- 2 tbsp lemon juice
- ½ cup olive oil
- chilli soaking liquid as needed
Instructions
- chilli soaking liquid, as needed
- Remove the stems and seeds from the chillies. Pour over hot (not boiling) water and let soak for about 10 minutes.
- Lightly toast the cumin and coriander seeds in a dry pan until fragrant.
- Drain the chillies and place them in a blender with the garlic, spices, salt and lemon juice.
- Blend until smooth, adding the olive oil in a thin stream. Add a little soaking liquid if needed to reach a thick paste.
- Taste and adjust salt or acidity. Transfer to a clean jar and lightly cover the surface with olive oil.
Notes
- Tomato version: stir 1–2 tbsp tomato paste into the finished paste.
- The flavour mellows and deepens after resting for a day.
- Always keep the surface covered with oil for best storage.
Nutrition
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