Caraway is the thing that makes harissa taste like harissa. Cumin and coriander are in most versions too, but caraway is the one people leave out and then wonder why theirs tastes like generic chili paste. Toast the seeds whole and grind them yourself; the difference is not subtle.
The ratio3 oz dried chilies soaked + 1 tsp each caraway, coriander, cumin + 4 garlic + ⅓ cup oil.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook10 min
Makes1½ cups
CuisineTunisian
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for1servings
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Dried red chilies
Guajillo and árbol, or Baklouti if you can find them. Stems and most seeds removed.
A light hand — your arteries say thanks. · plan ahead — needs marinating, soaking, or resting time
EffortSome doing
Cook it with
Instant PotSlow cookerOne-potNo-cook
The Method
Toast the chilies brieflyDry pan, thirty seconds a side until fragrant and pliable. They scorch fast.
Soak twenty minutesIn hot water until fully soft, then drained. Keep a little of the soaking liquid.
Toast and grind the seedsCaraway, coriander and cumin in a dry pan ninety seconds, then ground fine.
Pound or blend to a pasteChilies, garlic, ground spices and salt, with the oil going in gradually. A little soaking liquid if it needs help moving.
Jar under oilPressed into a jar with a film of oil on top. Keeps a month refrigerated and improves for the first week.
Make it yoursRose harissa adds dried rose petals and is worth making. Preserved lemon cuts it. Smoked paprika deepens it. Stir it into yogurt, mayonnaise, stews, or rub it on lamb.
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make How to Make Harissa ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is How to Make Harissa gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Harissa vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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