Homemade Red Pepper Harissa Paste (Oil-Free Recipe)

A bowl of red pepper harissa paste with a spoon.

4.50 from 2 votes

Homemade Red Pepper Harissa Paste (Oil-Free Recipe)

Homemade red pepper harissa paste is a spicy North African recipe that’s a healthy, vegan, and oil-free recipe that's easy to make in 30 minutes or less.

Prep Time5

Cook Time25

Total Time30

Course: Condiment

Cuisine: North African

Diet: Vegan

Servings:

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