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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.
Or in these fabulous Spicy Moroccan Veggie Burgers
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Harissa (Tunisian Chili Paste)
: The Daring Gourmet, www.daringgourmet.com
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
- 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.
- 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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Dorothy at Shockingly Delicious says
I usually buy harissa in a jar, but so nice to know how to make it myself!
Patricia @ Grab a Plate says
Gorgeous! I bet making this at home is divine! I would use it on so many dishes!
Sabrina says
I’m always on the lookout for a good harissa recipe! Can’t wait to try this one!
Citra Kale @Citra's Home Diary says
you are so awesome Kim! love your harissa version. It’s similar to acılı ezme here in Turkey, serve it with any kebab, kofta or any grill as side dish. thumb up!
Raja says
I have been to Morocco many times and always brought some home with me. This time I looked at your recipe and decided I can to that. So I made this and it was wonderful, but I did not have the caraway seeds, so I used fennel. I also recommend sea salt so that it is not too salty and I used more fresh garlic. I am now experimenting with a green harissa recipe.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Raja, thank you!