Spicy Harissa

Harissa is heat with depth. Smoky chilies, garlic, and warm spices blend into a paste that instantly wakes up vegetables, grains, soups, and spreads. A little goes a long way this is flavor you add by the spoon, not the cup.

This is Let’s Veg intensity, balanced and intentional.

Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide

Video

Olivia

Spicy Harissa

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Spicy harissa made with chilies, garlic, and warm spices. A bold Let’s Veg condiment perfect for vegetables, grains, and sauces.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 8

Course: Side Dish

Cuisine: Mediterranean

Calories: 51

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 6 dried red chilies guajillo, ancho, or New Mexico, seeds removed
• Hot water for soaking
• 3 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 tbsp lemon juice or red wine vinegar
• Salt to taste

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Equipment

Food Processor

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07/22/2026 08:01 pm GMT

 Food Processor

Cooking Instructions

 

1. Place dried chilies in a bowl and cover with hot water. Soak for 10 minutes until softened.
2. Drain chilies well.
3. Add chilies, garlic, cumin, coriander, smoked paprika, tomato paste, olive oil, lemon juice, and salt to a food processor.
4. Blend until a thick, smooth paste forms.
5. Taste and adjust salt or acidity as needed.
6. Transfer to a jar and top with a thin layer of olive oil to preserve.

Nutrition

Calories: 51kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 20mgPotassium: 148mgFiber: 1gSugar: 2gVitamin A: 478IUVitamin C: 49mgCalcium: 12mgIron: 1mg

Notes

Store refrigerated for up to 2 weeks

Add more olive oil for a looser sauce

Use on roasted vegetables, grains, eggs, or sandwiches

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