Harissa paste from scratch

A North African sauce dish built on whole ingredients.

Servings: 8
Active time: 20 min
Total time: 30 min

Organic sourcing

Chilies and bell peppers are on the Dirty Dozen — it's worth sourcing these organic to reduce pesticide exposure. Spices are generally low in residue; organic is a quality choice.

Ingredients

• 8 dried guajillo or ancho chilies
• 2 red bell peppers
• 4 cloves garlic
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground caraway seeds
• 1 tsp sea salt
• 1 tbsp lemon juice
• 3 tbsp extra-virgin olive oil

Method

1. Remove the stems and seeds from the chilies. Soak them in hot water for 10 minutes until soft. Drain them, reserving some soaking water.
2. Roast the red bell peppers over an open flame or under a broiler until the skin is charred. Wrap them in a kitchen towel to steam for 5 minutes, then peel and deseed.
3. In a food processor, combine the softened chilies, roasted peppers, garlic, ground coriander, cumin, caraway, and salt.
4. Blend the mixture while gradually adding olive oil and lemon juice until a thick paste forms. Add reserved soaking water if needed to adjust consistency.
5. Taste and adjust salt and spices according to preference. Transfer to a clean jar or container for storage.

Notes

• Store the paste in the fridge for up to 3 weeks.
• Increase garlic for a spicier paste.
• Adjust chili varieties for preferred heat level.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic North African recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.