Mediterranean Hot Sauce Recipe (Harissa) (Edit recipe)

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Mediterranean hot sauce, also known as harissa, is a thick North African chili paste made with dried chilies, roasted red peppers, garlic, olive oil, lemon juice, and warm spices. This homemade harissa recipe creates a smoky, earthy, spicy, and tangy paste with deep red color and rich flavor. Dried New Mexico or Guajillo chilies provide the pepper base, while cumin, coriander, caraway, and smoked paprika add warm aromatic notes. Unlike thin vinegar-based hot sauces, harissa has a thick paste texture that works as a marinade, spread, dip, or cooking ingredient. The recipe takes about 40 minutes, including a 30-minute chili soaking time and 10 minutes of active preparation. One batch produces approximately 1.5 cups (355 ml) of Mediterranean hot sauce. Serve it with grilled chicken, lamb, roasted vegetables, hummus, eggs, lentil soup, couscous, flatbread, sandwiches, and other savory dishes.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 12

Ingredients

7 Guajillo Chile, Dried
6 oz Roasted Red Pepper, Jarred
2 Tbsp Tomato Paste
4 cloves Garlic
1 tsp Caraway Seed
2 tsp Organic Ground Coriander - The Spice Lab
2 tsp Organic Ground Cumin - The Spice Lab
1 tsp Smoked Paprika
0.5 tsp Cayenne Pepper
1 Lemon
2 Tbsp Extra Virgin Olive Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Step 1: Soak the dried chilies. Place dried New Mexico or Guajillo chilies in a heat-safe bowl and cover completely with hot water. Soak for 30 minutes until softened. Drain, then remove stems and seeds.
Step 2: Combine the ingredients. Add soaked chilies, roasted red peppers, tomato paste, garlic cloves, caraway seeds, coriander, cumin, smoked paprika, cayenne pepper, lemon juice, and salt into a food processor.
Step 3: Blend into paste. Turn on the food processor and slowly add extra virgin olive oil while blending. Scrape down the sides and continue blending until the mixture becomes a thick, slightly chunky paste. Adjust salt or cayenne according to taste.
Step 4: Store the harissa. Transfer the finished paste into a clean glass jar. Smooth the surface and pour a thin layer of extra virgin olive oil over the top. Seal tightly and refrigerate.

Notes

Use hot water to fully soften dried chilies before blending. Adjust cayenne pepper amount to control the final heat level. Keep the olive oil layer on the surface after each use to reduce air exposure. Use New Mexico or Guajillo chilies for a milder harissa base. Add more olive oil gradually if a smoother paste texture is preferred. Store the finished sauce refrigerated because this homemade recipe does not use a validated shelf-stable preservation process.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	29
Fat:	2 g
Carbohydrates:	2 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	170 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.