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red pepper harissa paste with lemon, garlic, and parsley in glass bowl.
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4.50 from 2 votes

Homemade Harissa Red Pepper Paste (Oil-Free Recipe)

Homemade harissa red pepper paste is a flavorful, healthy, oil-free recipe that's easy to make in 30 minutes with oven-roasted red peppers, chili, and spices.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Condiment, Ingredients
Cuisine: North African
Diet: Vegan
Servings: 16
Calories: 11kcal
Author: Denise Perrault

Ingredients

  • 2 medium red bell peppers
  • 2 teaspoons coriander seeds 1 teaspoon ground coriander
  • 2 teaspoons cumin seeds 1 teaspoon ground cumin
  • 2 teaspoons caraway seeds ¾ teaspoon caraway flakes
  • 1 teaspoon red chili flakes
  • ½ teaspoon sumac or 1 teaspoon lemon zest
  • 1 medium red chili pepper serrano or red jalapeno more if you want it spicier
  • 3 cloves garlic
  • 2 tablespoons lemon juice ½ a fresh lemon
  • 3 tablespoons parsley chopped
  • 1 teaspoon maple syrup
US Customary - Metric

Instructions

  • Preheat the oven to 425 F (220 C).
  • Quarter the red peppers, clean out the seeds, and roast them, skin-side up, on a parchment-lined baking sheet. Roast for 20 minutes until the peppers are soft and the skins begin to char.
  • Remove the peppers, place them in a shallow dish, and cover with plastic wrap or a plate over the top. This makes peeling the skins easier.
  • Meanwhile, toast the coriander, cumin, caraway seeds, and red chili flakes in a skillet for about 1 minute. Stir them constantly as they toast. Immediately transfer them to a spice grinder or mortar. Add the sumac and grind the spices in or use a pestle to break them apart.
  • Peel the skins from the roasted red peppers.
  • If making harissa in a food processor, add the pepper, ground spices, and the rest of the ingredients. Blend until smooth or chunky, depending on your preference.
  • If making harissa in a mortar, start adding the harder to softer ingredients. Pound as you add ingredients until you have a smooth paste.
  • Next, remove the skins of the roasted red peppers and dice the flesh.
  • Makes 2 cups of red pepper harissa paste.

Notes

  • Store harissa paste in an airtight container in the refrigerator for 1 week or freeze for 3 months.
  • You can replace 3-4 pimento peppers with red bell peppers if you like. 
  • Fennel is the best substitute for caraway for this recipe. 
  • Add harissa red pepper paste to your favorite recipes like soups, stews, and curry. It also makes a delicious dipping sauce or taco topper. 

Nutrition

Calories: 11kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 597IU | Vitamin C: 25mg | Calcium: 10mg | Iron: 0.4mg