Harissa Hot Chili Paste Recipe

Harissa is an hot and spicy chili paste originated from Tunisia, North Africa. Nowadays Harissa is widely used in the cuisines of North Africa, the Middle-East, Israel and in Europe. Harissa is made from fresh chili peppers, garlic, cumin, coriander seeds, salt and olive oil. There are different Harissa recipes around, the original Tunesian Harissa is deemed to be the hottest. Harissa paste is used to spice up soups, stews, noodle- and rice dishes and for sausage making, like Merguez, a highly seasoned frying sausage from North Africa. In Tunisia people like it as a dip sauce for bread or as a spread. Be warned, Harissa can be devilish hot !

© The Foodist
Image: Harissa, hot chili paste
Photographer: Kitisak “Nat” Jaidee

How to make Harissa:
Roast cumin and coriander seeds in a dry pan, until fragrant.
Put chili peppers, garlic, salt and the spices in a mortar and work it up
with a pestle by adding olive oil, a bit by a bit, until You get a smooth paste.
Alternatively use a blender.
For better conservation add lime-, lemon juice or vinegar
and store Your very own Harissa in an airtight container or glas.

Buy Harissa online: