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Harissa (North African Chili Paste)

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Harissa is a famous and versatile North African red chili paste that will add incredible flavor, color, and kick to your food!  It’s easy to make and keeps for several weeks in the fridge!

Use it to make Harira, Moroccan Chicken Tagine, Moroccan Chicken Salad, Moroccan Veggie Burgers, and more!

harissa recipe north african chili paste tunisian moroccan red peppers authentic traditional garlic best

What is Harissa?

Harissa is a fiery North African chili paste that is popular in Tunisian and Algerian cuisine but is perhaps most commonly  associated with Moroccan food.  This harissa recipe is easy to make.  It’s made up of dried chiles, olive oil, garlic and spices.  The dried chilies are reconstituted in boiling water, the whole spices are toasted and ground, and everything is pulsed in a food processor or blender (or use a mortar and pestle) until a chunky paste is formed.

Once you’ve made your own you’ll never use store-bought again.  The flavor of homemade harissa is much bolder and vibrant than any commercially made product.  Whip up a batch in minutes, keep it in your fridge and use it whenever you want to add flavor, color and kick to your food!

How To Use Harissa

The sky’s the limit for this versatile sauce but here are a few ideas to get your started:

  • Burgers – mix it into the burger meat or swirl it into your mayonnaise or ketchup.  Try it in our Moroccan Veggie Burgers!
  • Fry Sauce – stir it into your mayonnaise for a kickin’ Fry Sauce for dipping!
  • Sandwiches
  • Gyros
  • Marinade or Rub – it’s perfect for meat, poultry and fish.
  • Fish Tacos
  • Sauces & Stews – a little goes a long way to adding a terrific depth of flavor with a touch of heat.  Try it in our fabulous Moroccan Harira!
  • Roasted Vegetables – toss your veggies with some harissa before roasting them in the oven.
  • Yogurt Sauce/Dressing – a spicy and refreshing sauce for grilled meats and for salads.
  • Salad Dressing – a touch of this is great in your vinaigrettes too.
  • Hummus – stir a little harissa into your Hummus for additional flavor and some kick!
  • Pasta – add some to your tomato sauce.
  • Pizza – add some to your pizza sauce.
  • Eggs – if you’re a fan of adding Tabasco sauce to your eggs, just wait until you try this!
harissa recipe north african chili paste tunisian moroccan red peppers authentic traditional garlic best

Harissa Recipe

Let’s get started!

You can use a variety of red chili peppers, it’s your choice.  New Mexico and Guajillo chilies work well.  I use and recommend this brand or freshness and flavor.

Note:  If you don’t want the harissa to be scorchingly hot, cut open the dried chilies and remove the seeds and membranes.  (It’s always advised to use gloves for this.) Put the dried chilies in a bowl.

preparing dried red chili peppers

Pour boiling water over the dried chilies and let them sit for 20 minutes.

While the chilies are soaking heat a small skillet over medium heat and toast  the caraway, coriander, and cumin seeds, frequently stirring them, until very fragrant, about 4-5 minutes. Be careful not to scorch them or they will be bitter.  Let the spices cool completely and then transfer them to a spice or coffee grinder and grind them to a fine powder.  I’ve been using my KRUPS coffee/spice grinder for over 10 years and it’s still going strong.

rehydrating dried red chilies

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 smooth paste. Add more olive oil if it’s too dry.

harissa recipe north african chili paste tunisian moroccan red peppers authentic traditional garlic best

Transfer the paste to a glass jar and pour some extra olive oil on top, about 1/4 inch in depth. After each use, top it off with olive oil.  Store in the fridge where it will keep for about 3 weeks.

Enjoy!

harissa recipe north african chili paste tunisian moroccan red peppers authentic traditional garlic best

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harissa recipe north african chili paste tunisian moroccan red peppers authentic traditional garlic best

Harissa (North African Chili Paste)

This popular chili paste used in North African cuisine is deliciously versatile. A little goes a long way to adding flavor and kick to your dishes!
5 from 69 votes
Prep Time 10 minutes
Cook Time 5 minutes
Soaking Time 20 minutes
Total Time 20 minutes
Course condiment, Sauce
Cuisine Moroccan, North African, Tunisian
Servings 16 servings
Calories 39 kcal

Equipment

Ingredients
  

  • 16 dried red chilies (New Mexico and guajillo chilies work well, remove seeds, membranes and stems. If you want a really hot paste, leave the membranes)
  • 1/4 teaspoon caraway seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 3 cloves garlic
  • 2 tablespoons freshly squeezed 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 (or mortar and pestle) 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 smooth 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 1/4 inch in depth. After each use, top it off with olive oil. Keep refrigerated. Will keep for about 3 weeks.
    Makes about 1 cup.

Nutrition

Serving: 1tablespoonCalories: 39kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 77mgPotassium: 149mgFiber: 1gSugar: 2gVitamin A: 428IUVitamin C: 66mgCalcium: 9mgIron: 1mg
Keyword Harissa
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet April 26, 2015

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 69 votes (61 ratings without comment)

63 Comments

  1. If we wanted to tone down the heat, would ancho peppers work? Maybe a combo of ancho and guajilo. Thanks for your input. I love your articles.

  2. In comparison to jalapeno, how hot are the guajillo chilies? (no seed, just the pepper itself)
    Look forward to making this!
    Kimberly, I really enjoy your recipes and your writing!….makes me laugh :)

    1. Hi Patricia, they’re quite a bit milder. Jalapenos have a Scoville heat unit of 8000 whereas guajillos are 5000. Guajillos have a great flavor and if you want your harissa hot you can leave the membranes in (that’s where most of the heat is) and add some hotter variety of peppers along with it.

      1. Thanks, Kimberly! Btw, I also really enjoy the culinary/ingredient history in your writing content, so interesting! And love your humor as well :) Look forward to making several of your recipes, including preserved lemons.

        1. Thanks, Patricia! I occasionally get hate mail over that very same thing, lol (“I don’t need a history lesson, just give me the $@!& recipe!!”) but it doesn’t stop me from writing about the things I find fascinating – I’m glad you enjoy them as well! :)

  3. Could you use cayenne peppers in this? I grow and dry them myself. Ended up with a bumper crop this year. Would love to put them to use in this recipe. Thank you!

  4. I knew you could buy this fiery paste but I didn’t even think to make it myself. I will now for sure. It really adds a lot of flavor to just about anything.

  5. 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.

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

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