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.
Your Spicy Moroccan Veggie Burgers link, links to the chicken dish above it. Just thought you’d like to know. 🙂
Thanks for catching that and letting me know, Jaime!
I have not yet tried harissa, but now I know I need to make my own!
For sure, Heather! Harissa adds a magical (and spicy) touch to everything – it’s gooood stuff!
I love harissa, but never thought to make my own. Thanks for the inspiration … yours looks delicious!
Thanks, Kimberly! And I love your name 🙂
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!
Thanks so much, Cynthia 🙂 I agree, North African cooking is simply marvelous!
I have been seeing a lot of recipes lately with harissa and was wondering how to make it. Thanks I pinned for later!
Thanks for pinning, Michelle! 🙂
I’ve never made harissa before but would love to try. Your pictures are beautiful, Kimberly. Definitely bookmarking this recipe to try soon.
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!
I love harissa but I don’t know how to make it. This is really a must-try! Thanks for sharing! 🙂
It’s such a great, versatile condiment to keep on hand, Andi!
I have never made harissa from scratch, totally making this!
Awesommmmmme, Fabiola!
Oh boy, this looks just amazing. I love Moroccan flavors so I am sure I would love these burgers!
I agree, Moroccan food is absolutely fantastic!
Wow, that color is so rich and gorgeous! I love it, I’d love to try this – I bet I would like it and I bet the hubs would too!
I’ll bet you both would, too, Yvonne! 🙂
I love this stuff! So much easier to make than I had originally thought. Thanks for sharing !
It really is super easy, Michelle!
I have never tried harissa, but we love spice! I can’t wait to give it a taste!
If you like heat and flavor you’ll love this, Cathy!
So that’s what harissa is?! I’m not usually into spicy but sure I could try it.
Yep, that’s what it is, Matt 🙂 Unlike most hot sauces though, harissa is mostly about the flavor, not the heat.
Oh man! That looks so flavorful! YUM-O
It’s super flavorful, Maria!
Wow – this is so easy to make! Harissa adds tons of flavor to recipes, and this is great since it can be stored in the fridge, at-the-ready, for several weeks! That fiery red color is so pretty, too!
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!
I love making spices and pastes at home. Thanks for sharing such an easy recipe with so much flavor!
You bet, Steph! Homemade is always the best!
I can never find harissa when I try to find it in the store. I had no idea how easy it was to make your own!
Exactly, Nutmeg Nanny, that’s one of the reasons I I learned how to make it. Plus, homemade just always packs more flavor!
I love harissa! I have these incredible tolerance for spicy so I can just eat spoonfuls of the stuff!
Matthew, compared to your crazy hot ghost pepper sauce this is child’s play! 😉
I usually buy harissa in a jar, but so nice to know how to make it myself!
Gorgeous! I bet making this at home is divine! I would use it on so many dishes!
I’m always on the lookout for a good harissa recipe! Can’t wait to try this one!
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!