Harissa (Traditional Tunisian Chili Paste)
Harissa is Tunisia’s iconic chili paste — fiery, smoky, and deeply flavorful. Made from dried red chilies, garlic, olive oil, and spices, it’s used as a base for stews, a condiment for couscous, or simply spread on bread. Every Tunisian family has their own recipe, but this version stays true to tradition.
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Servings: 10 servings
Calories: 45kcal
Ingredients
- 12 –15 dried red chilies such as guajillo, ancho, or Tunisian baklouti peppers
- 3 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp caraway seeds lightly toasted
- ½ tsp salt
- 3 tbsp olive oil plus extra for preserving
- Juice of ½ lemon optional, for brightness
Instructions
- Soften the chilies: Remove stems and seeds from the dried chilies. Place them in a bowl of hot water and soak for 30 minutes until soft. Drain well.
- Blend the paste: In a food processor (or mortar and pestle for traditional method), combine softened chilies, garlic, cumin, coriander, caraway, and salt. Blend until smooth.
- Add olive oil: Drizzle in olive oil while blending to form a thick, rich paste. Add lemon juice if desired for extra freshness.
- Store: Transfer to a sterilized jar, smoothing the top. Pour a thin layer of olive oil over the surface to preserve. Store in the fridge for up to 3 weeks.
Notes
Harissa can be mild or fiery depending on the chilies you use. Mix varieties for complexity.
To make it smokier, lightly toast the chilies before soaking.
In Tunisia, harissa is often served with bread and olive oil as a simple starter.
Nutrition
Calories: 45kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3.5g