Harissa Sauce
Updated Jan 05, 2026
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Harissa sauce is a fiery, aromatic North African chili paste that elevates everything from roasted vegetables and grilled meats to sandwiches and dips. Made with simple pantry staples like dried chilies, garlic, olive oil, and spices, this version is bold yet balanced, with smoky heat and complex flavor. Stir it into yogurt, mix it into dressings, slather it on chicken, or toss it with grains — once you make your own harissa, you’ll wonder how you ever cooked without it.
If you’ve been intimidated by harissa sauce, let me put those fears to rest — homemade Harissa Sauce is easier than you think and so much more flavorful than anything you’ll find in a jar. This version takes dried chilies, garlic, olive oil, and warm spices and transforms them into a smoky, spicy paste that’s endlessly useful in weeknight cooking. Spread it on grilled chicken, whisk a spoonful into dressings, stir it into soups and grains, or serve it alongside roasted vegetables for a little heat and a lot of personality. Whether you’re a longtime lover of bold flavors or just dipping your toes into spicy condiments, this 20-minute homemade harissa will quickly become a staple in your kitchen.
It makes such great gifts for the cooks in your life.
Why You’ll Love Harissa Sauce
- An easy condiment to make from scratch
- So flavorful
- You can control the spice level
Harissa would be delicious on Moroccan-Inspired Lamb Kebabs, Grilled Cod, or Roasted Carrots.
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What's In This Post?
Ingredients
- Dried ancho or guajillo peppers – Ancho peppers offer a sweet and fruity flavor, while guajillo peppers offer a bright and tangy flavor.
- Garlic
- Ground cumin and Ground coriander – For a bit of earthiness
- Caraway seeds – Optional, but adds a subtle licorice type of flavor.
- Extra-virgin olive oil – For binding the sauce together.
Handling Hot Peppers
When you are cooking with hot peppers, whether they be dried or fresh, be very careful not to touch your eyes or mouth or any part of your face or body for that matter (don’t make me spell it out for you, kids). The heat can really burn. Either use food-safe gloves or make sure to wash your hands thoroughly with soap and warm water immediately after you finish handling them. You will likely need to wash your hands multiple times while you make the harissa; don’t stint on the soap or the frequency!
How to Make Harissa Sauce
- Prepare the peppers: Wipe the dried peppers with a damp paper towel and place in a dry skillet over high heat. Toast for about 4 minutes until they become a bit pliable and smell fragrant. Break them into pieces and discard the stems and seeds.
- Cook: Place peppers and garlic with 1 cup of water in a small saucepan and bring to a boil. Remove from the heat and let sit for 10 minutes, until the red pepper pieces soften.
- Blend: Drain the peppers and garlic in a fine mesh sieve, and discard the liquid. Dump them into a blender or food processor and blend them with the cumin, coriander, caraway seeds, 1/3 cup of the olive oil, and salt and pepper.
- Finish and store: Transfer to a small container with a lid and pour in a bit of olive oil to cover the surface. Store in the fridge for up to 4 weeks.
How to Use Harissa Sauce
Harissa sauce is a staple of Tunisian, Moroccan, and Middle Eastern Cooking. Harissa can be used as a marinade, an ingredient, and a condiment. Try it as a rub on different meats, from pork to lamb to chicken to firm-fleshed fish. Mix a bit into ground meat for burgers or meatballs, or meatloaf. Add some to vegetables, whether you are sautéing, roasting, or grilling them. And use it as a condiment for everything from bread to stews to meat to fish and seafood.
You can also stir some into any tomato-based dishes for a nice kick. Anything from pasta sauce to chili will benefit from a dollop of harissa. It is spicy, and the level of heat can vary depending on the peppers. Start with a small amount, taste, and add more as needed.
Recipes That Use Harissa Sauce
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Harissa Sauce
Equipment
Ingredients
- 8 dried ancho or guajillo peppers
- 2 cloves garlic
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon caraway seeds (optional)
- ⅓ cup extra-virgin olive oil (plus more for storing)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Wipe the dried peppers with a damp paper towel to remove any dust. Place them in a dry skillet over high heat and turn them every minute until they become a bit pliable and smell fragrant, about 4 minutes. Break them into pieces and discard the stems and seeds.
- Place peppers and garlic with 1 cup of water in a small saucepan, or to cover, and bring to a boil over high heat. Remove from the heat and let sit for 10 minutes, until the red pepper flakes soften.
- Drain the peppers and garlic in a fine mesh sieve and discard the liquid (or taste and use a bit in a soup or a stew, noting the level of heat). Dump them into a blender or food processor and blend them with the cumin, coriander, caraway seeds (if using), 1/3 tablespoon of the olive oil, and salt and pepper.
Hi,
Love your recipe but thay would be nice if you could correct the mistake you made saying that harissa is Moroccan.
It is purely Tunisian (actually recently recognized as a Tunisia UNESCO heritage) and it is used by a lot of arab countries.
It may sound unimportant but Tunisian cuisine is very often overlooked, and something so representative of our country attributed to another is bothering.
Thank you for taking time to read my comment.
Wish you the best,
Selim
thank you for this comment! I will adjust the text.