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4 from 36 votes

Homemade Harissa (Spicy Red Pepper Sauce).

A homemade condiment that's a must have 
Prep Time15 mins
Rest30 mins
Total Time45 mins
Course: Condiment, Side Dish
Cuisine: Middle Eastern
Servings: 1 Cup
Calories: 653kcal


  • 2 whole roasted red peppers seeds removed*
  • 2 dried ancho chilies*
  • 1 dried chile de arbol*
  • 2 in chipotle chiles adobo*
  • 1 cup boiling water
  • 1 clove garlic peeled + smashed
  • Juice of half a lemon
  • Salt to taste
  • 2 tablespoons olive oil


  • Place the dried chiles in a heatproof bowl and pour the boiling water over top the chiles. Let sit for 20 to 30 minutes until the chiles are softened. Reserve chile water.
  • Once chiles are softened, cut top off the chiles and remove the seeds from inside. Add to the bowl of a food processor or blender, along with the chipotle chiles in adobo, garlic and lemon juice.
  • Purée, slowly pouring in the olive oil to thicken the sauce. If desired add 1-2 tablespoons of the reserved chile water to thin the sauce a bit (I did not do this). Season to taste with salt and extra lemon juice.
  • The Harissa will keep refrigerated for a few weeks.


*You can use any combo of dried chiles you prefer. I just used what I could find in my area, but found that I loved the flavor. You will need a total of 5 dried chiles. *To roast your own red peppers you can either broil them in the oven or place them directly on a gas top burner and char all sides of the pepper. Once all sides are charred remove the pepper from the broiler or stove top and place in a bowl and cover. Allow to sit for 5 minutes, remove and peel the charred parts away. Slice and use.
Nutritional values are  based on 1 cup of condiment


Calories: 653kcal | Carbohydrates: 37g | Protein: 6g | Fat: 58g | Saturated Fat: 7g | Sodium: 3656mg | Potassium: 1060mg | Fiber: 9g | Sugar: 14g | Vitamin A: 3770IU | Vitamin C: 392.6mg | Calcium: 114mg | Iron: 4.8mg