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The Best Homemade Harissa Sauce

The Best Homemade Harissa Sauce Recipe - Harissa is an ingredient that is always in my kitchen, and I use it in a lot of my recipes. I know a lot of people either have a hard time finding harissa or they don’t know how to make it at home. So, I’m here to hook you up with my homemade harissa recipe. Harissa is actually very simple and easy; the essential ingredients are the dried chilis. Everything else you most likely already have in your pantry.

MAKES 1½ cups (360 ml)
Fat: 6.5 g
Carbs: 6.5 g
Net carbs: 4.8 g
Protein: 2.2 g
Fiber: 1.7 g
The Best Homemade Harissa Sauce Recipe


  • 4 dried chilis de Arbol (add more if you want it spicier)
  • 5 dried California or New Mexico chilis (these are milder)
  • 1 red bell pepper, deseeded and cut in half
  • 1 tsp coriander seeds
  • 1 tsp crushed red pepper flakes
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 7½ oz (213 g) fire-roasted diced tomatoes
  • 5 cloves garlic
  • 1 tbsp (16 g) tomato paste
  • 1 tsp smoked paprika
  • 2 tbsp (30 ml) lemon juice
  • ¼ cup (60 ml) olive oil
  • 1 tsp sea salt, plus more to taste
  • ½ tsp black pepper, plus more to taste

How to make The Best Homemade Harissa Sauce

  1. Preheat the oven’s broiler to high. Set the oven rack about 6 inches (15 cm) away from the heat source.
  2. Place all the dried chilis in a deep mixing bowl and cover with hot water. Once the chilis are submerged, cover the bowl and let it steam for about 15 minutes. Once the chilis are rehydrated, drain them and remove the stems and seeds. Transfer them to a food processor, but do not process yet. Set aside.
  3. Line a sheet pan with foil and place the bell pepper on the sheet pan cut side down. Cook the pepper under the broiler for 5 to 8 minutes, or until the pepper halves have blackened and blistered. Put the blackened pepper in a bowl and cover tightly. Let the pepper steam as it cools, about 20 minutes. Remove and discard the skin. Place the pepper in the food processor and set it aside.
  4. Add the coriander, pepper flakes, cumin and fennel seeds to the food processor along with the tomatoes, garlic, tomato paste, paprika, lemon juice, olive oil, salt and pepper. Blend all the ingredients together, scraping down the sides of the food processor as needed, until the mixture is smooth. Taste the mixture and adjust the seasoning to taste. Add more paprika for smokiness, lemon for acidity or salt to taste. Season with more pepper if necessary.