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Harissa (Tunisian Chili Paste)

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Harissa chile paste

Harissa is a fiery Tunisian chili paste that is also commonly used in Moroccan cooking.  It’s  comprised of dried chiles, olive oil, garlic and spices.  It’s easy to make and I like to make my own because the flavors are so much fresher and more vibrant than store-bought (which can be challenging to find anyway).  It will add flavor, color, and kick to your dishes.  It stores in the fridge for up to 3 weeks.

Try the harissa in this delicious Moroccan Chicken, Apricot and Almond Tagine.

Moroccan tagine chicken apricot almond squash recipe

Or in these fabulous Spicy Moroccan Veggie Burgers

Moroccan veggie burgers recipe garbanzo beans chickpeas sweet potato preserved lemons harissa spicy

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5.0 from 1 reviews
Harissa (Tunisian Chili Paste)
 
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Ingredients
  • 16 dried red chilies (New Mexico and guaijillo chilies work well), seeded and stemmed
  • 1⁄4 teaspoon caraway seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • 3 cloves garlic
  • 2 tablespoons lemon juice
Instructions
  1. Put the dried chiles in a bowl and cover with boiling water. Let them sit for 20 minutes. Heat a small skillet over medium heat and dry roast the caraway, coriander, and cumin seeds, frequently stirring them, until very fragrant, about 4-5 minutes. Let them cool completely and then transfer them to a spice or coffee grinder and grind them to a fine powder.
  2. Next, drain and squeeze the chiles to release as much liquid as you can. Add them to a food processor along with the ground spices, olive oil, garlic, salt, and lemon juice. Process to a smoth paste. Add more olive oil if it’s too dry. Transfer the paste to a glass jar and pour some extra olive oil on top, about ¼ inch in depth. After each use, top it off with olive oil. Keep refrigerated. Will keep up to 3 weeks.

 

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42 Responses

    • For sure, Heather! Harissa adds a magical (and spicy) touch to everything – it’s gooood stuff!

      Reply

  4. I took a North African class while I was in chef’s school. I love all the flavors and spices of North African dishes. Your pictures are lovely, as always!

    Reply

    • Thanks so much, Joanie :) I love harissa in North African cuisine but it’s also extremely versatile – it punches up the flavor dimensions in anything!

      Reply

    • Yep, that’s what it is, Matt :) Unlike most hot sauces though, harissa is mostly about the flavor, not the heat.

      Reply

    • Exactly, Shelley! It can be challenging to find harissa, depending on where you live, and it’s so easy and convenient to make it yourself!

      Reply

  16. I love making spices and pastes at home. Thanks for sharing such an easy recipe with so much flavor!

    Reply

    • Exactly, Nutmeg Nanny, that’s one of the reasons I I learned how to make it. Plus, homemade just always packs more flavor!

      Reply

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