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+ servings

Harissa Sauce/Paste

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 18
Calories: 90kcal


  • 8 Dried Arbol Peppers Stemmed (+- 4 Ounces)
  • 8 Dried Guajillo Peppers Stemmed (+- 4 Ounces)
  • 1 Teaspoon Cumin Seeds
  • 1 Teaspoon Coriander Seeds
  • 1 Teaspoon Caraway Seeds
  • 1 Lemon Zested & Squeezed
  • 2 ½ Teaspoons Sea Salt
  • 8 Cloves Garlic Pressed & Chopped
  • ½ Cup Olive Oil
  • ¼ Cup Canola Oil


  • Soak the dried arbol and guajillo peppers in a cup of boiling water.
  • Cover/lid the jug or container to ensure that it steams and allow the dried peppers to rehydrate.
  • While waiting for the peppers to rehydrate, heat a saucepan or skillet over medium heat and dry fry the cumin, coriander, and caraway seeds for approximately 4 minutes while stirring to ensure even toasting until they begin popping. Set aside for grinding with a mortar and pestle or blender.
  • Grate the zest of one whole lemon.
  • Combine the lemon zest with a teaspoon of sea salt in a mortar and crush together until fragrant and completely broken down.
  • Remove the dried peppers that have been soaking from the water, shake off any excess moisture and transfer to a blender. Pulse until smooth.
  • Combine the dried peppers, lemon salt with the toasted spices, garlic, olive oil, canola oil, and freshly squeezed lemon juice in a blender.
  • Process until smooth while infrequently stopping to scrape the sides and ensure the paste is being well combined as it's blended.
  • Use immediately or transfer to an airtight container and top off with additional olive oil to create a half-inch layer before storage.



Calories: 90kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 325mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.3mg