Homemade Harissa Paste (Authentic North African Chili Paste for Meal Prep, Chicken & Pasta)
If you cook a lot of bold, saucy weeknight dinners and you want a homemade North African chili paste you can keep in the fridge and add to everything, this is the one. This homemade harissa paste is inspired by Tunisian versions but adapted for a North American pantry. It’s perfect if you’re in Canada or the USA and you want a harissa that’s not just hot but well-balanced, smoky, garlicky and slightly tangy.
We’re using a mix of dried chilies + roasted red peppers to get that deep red color, spices like cumin, coriander and caraway to stay close to the classic flavor profile, and just enough acidity so it works in marinades, pasta sauces, burgers, chicken, couscous, shakshuka and even sandwiches.
If you like my North African / Mediterranean style recipes, you can also try this harissa with my Tunisian-style eggs:
👉 https://www.micheldumas.com/en/tunisian-shakshuka-easy-recipe/
And if you already make my spicy pasta dishes, you’ll love this too:
👉 https://www.micheldumas.com/en/spicy-harissa-pasta-creamy-beefy-baked-option/
Why this harissa works
- Easy-to-find ingredients: uses dried chilies you can get in Canadian/US grocery stores (guajillo, ancho, New Mexico) plus red bell peppers.
- Custom heat level: you can make it mild for family meals or hot for grilled meats.
- Perfect for chicken dinners: stir 1–2 tsp into chicken sauces like this one: https://www.micheldumas.com/en/creamy-mustard-chicken-mushrooms-recipe/
- Great for meal prep: keep a jar in the fridge, top it with oil, use all week.
Ingredients
For about 1 jar (250–300 ml):
- 8–10 dried red chilies (guajillo, New Mexico, or a mix; keep some seeds for heat)
- 2 red bell peppers, roasted, peeled and seeded
- 3 garlic cloves
- 30 ml (2 tbsp) tomato paste
- 10 ml (2 tsp) ground cumin
- 10 ml (2 tsp) ground coriander
- 5 ml (1 tsp) caraway seeds, lightly toasted and ground
- 45 ml (3 tbsp) olive oil, plus more to cover for storage
- 10 ml (2 tsp) red wine vinegar or lemon juice
- 5 ml (1 tsp) salt, or to taste
- Optional: 5 ml (1 tsp) smoked paprika for a deeper smoky note
If you want to understand how I build tomato-based sauces, you can also look at this one and apply the same balance of sweet/acid/savory:
👉 https://www.micheldumas.com/en/homemade-tomato-sauce-with-fresh-tomatoes/
Step-by-step instructions
1. Soften the dried chilies
- Remove stems and most of the seeds.
- Pour hot water over the chilies and let them soak for about 20 minutes.
- Drain well and pat dry so the paste doesn’t get watery.
2. Roast the red peppers
- Broiler or open flame: char the skins until blackened.
- Put the peppers in a bowl, cover 10 minutes, then peel and deseed.
3. Toast and grind the spices
- In a dry pan, toast cumin, coriander and caraway for 1–2 minutes until fragrant.
- Grind them (spice grinder or mortar). This gives your harissa that “real” flavor you don’t get in store-bought jars.
4. Blend
- Add to a food processor: soaked chilies, roasted peppers, garlic, tomato paste, ground spices, vinegar/lemon and salt.
- Start blending and stream in the olive oil until you get a thick, spreadable paste.
- Taste and adjust: more salt? more acid? more oil?
5. Store
- Transfer to a clean jar.
- Level the surface and cover with a thin layer of olive oil.
- Keep in the fridge and top with oil again every time you scoop some out.
Tips & adjustments
- For milder harissa: use more roasted red pepper and fewer dried chilies.
- For a hotter, Tunisian-style kick: leave in more chili seeds or add 1–2 small bird’s eye chilies.
- For sandwiches and burgers: loosen with a bit of mayo (here’s my mayo base): https://www.micheldumas.com/en/homemade-mayonnaise-recipe-easy-failproof/
- For pasta sauces: stir 1–2 tsp into a tomato cream pasta like this one: https://www.micheldumas.com/en/easy-homemade-crepes-quick-recipe/
- Shelf life: about 3–4 weeks in the fridge if always covered with oil.
Substitutions
- No caraway? Use fennel seeds.
- No red wine vinegar? Use lemon juice or even apple cider vinegar.
- No roasted peppers? You can make a fully dried-chili harissa, just add 1–2 tbsp water while blending.
- No tomato paste? Leave it out for a more old-school style, or replace with 1 roasted tomato.
How to use your homemade harissa
- Stir 1 tsp into Tunisian shakshuka → https://www.micheldumas.com/en/tunisian-shakshuka-easy-recipe/
- Make a creamy harissa pasta dinner in 30 min → https://www.micheldumas.com/en/spicy-harissa-pasta-creamy-beefy-baked-option/
- Add 1 tsp to mayo and serve with juicy smash burgers → https://www.micheldumas.com/en/juicy-smash-burger-with-bacon-cheddar/
- Try harissa mayo on this patty melt (there’s even harissa in the title) → https://www.micheldumas.com/en/the-ultimate-patty-melt-recipe-with-caramelized-onions-and-homemade-harissa-mayo/
- Add a spoon to spicy avocado tuna salad for meal prep lunches → https://www.micheldumas.com/en/spicy-avocado-tuna-salad/
- Serve beside rice pilaf or couscous → https://www.micheldumas.com/en/rice-pilaf-fluffy-stovetop-pilaf/
- Swirl into creamy tomato soup for a winter version → https://www.micheldumas.com/en/creamy-tomato-soup/
- Use it to flavor Mediterranean chicken if you’re already making this → https://www.micheldumas.com/en/5-easy-flavorful-chicken-marinades/
You can also point people to the French harissa pasta page if you want to cross-link FR/EN:
👉 https://www.micheldumas.com/pates-a-harissa-maison/
FAQ
How long does homemade harissa last?
About 3–4 weeks in the fridge if you always keep the top covered with olive oil.
Can I freeze it?
Yes, freeze in small portions; thaw in the fridge.
How spicy is this version?
Medium. If you use hotter chilies or keep more seeds, it becomes a true “hot harissa paste.”
Can I make it oil-free?
You can reduce the oil, but oil is what gives it that paste texture and also helps preserve it.
More recipes to serve with harissa
- For a rich meat-and-sauce dinner, try it beside this classic: https://www.micheldumas.com/en/chicken-with-vinegar-an-easy-french-recipe/
- For starchy sides (great with spicy sauces): https://www.micheldumas.com/en/parisian-potatoes-recipe/
- For pasta lovers who like heat + cream: https://www.micheldumas.com/en/creamy-old-fashioned-french-rice-pudding/ (dessert to cool down)
- For another Mediterranean classic to round out the menu: https://www.micheldumas.com/en/homemade-greek-salad-easy-recipe/
Homemade Harissa Paste (Authentic North African Chili Paste for Meal Prep, Chicken & Pasta)
Ingredients
- 8 –10 dried red chilies soaked and drained
- 2 red bell peppers roasted and peeled
- 3 garlic cloves
- 30 ml 2 tbsp tomato paste
- 10 ml 2 tsp ground cumin
- 10 ml 2 tsp ground coriander
- 5 ml 1 tsp ground caraway (toasted)
- 45 ml 3 tbsp olive oil, plus more to cover
- 10 ml 2 tsp red wine vinegar or lemon juice
- 5 ml 1 tsp salt
- Optional: 5 ml 1 tsp smoked paprika
Instructions
Soften the dried chilies
- Remove stems and most of the seeds.
- Pour hot water over the chilies and let them soak for about 20 minutes.
- Drain well and pat dry so the paste doesn’t get watery.
Roast the red peppers
- Broiler or open flame: char the skins until blackened.
- Put the peppers in a bowl, cover 10 minutes, then peel and deseed.
Toast and grind the spices
- In a dry pan, toast cumin, coriander and caraway for 1–2 minutes until fragrant.
- Grind them (spice grinder or mortar). This gives your harissa that “real” flavor you don’t get in store-bought jars.
Blend
- Add to a food processor: soaked chilies, roasted peppers, garlic, tomato paste, ground spices, vinegar/lemon and salt.
- Start blending and stream in the olive oil until you get a thick, spreadable paste.
- Taste and adjust: more salt? more acid? more oil?
Store
- Transfer to a clean jar.
- Level the surface and cover with a thin layer of olive oil.
- Keep in the fridge and top with oil again every time you scoop some out.
Video
Notes
Tips & adjustments
- For milder harissa: use more roasted red pepper and fewer dried chilies.
- For a hotter, Tunisian-style kick: leave in more chili seeds or add 1–2 small bird’s eye chilies.
- For sandwiches and burgers: loosen with a bit of mayo (here’s my mayo base): https://www.micheldumas.com/en/homemade-mayonnaise-recipe-easy-failproof/
- For pasta sauces: stir 1–2 tsp into a tomato cream pasta like this one: https://www.micheldumas.com/en/easy-homemade-crepes-quick-recipe/
Substitutions
- No caraway? Use fennel seeds.
- No red wine vinegar? Use lemon juice or even apple cider vinegar.
- No roasted peppers? You can make a fully dried-chili harissa, just add 1–2 tbsp water while blending.
- No tomato paste? Leave it out for a more old-school style, or replace with 1 roasted tomato.
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