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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.

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Or in these fabulous Spicy Moroccan Veggie Burgers

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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.

 

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

  5. I have been seeing a lot of recipes lately with harissa and was wondering how to make it. Thanks I pinned for later!

    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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