Harissa sometimes described as "Tunisia's main condiment", even "the national condiment of Tunisia.
A hot chilli pepper paste.

Category: Sauces & Spreads
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10 to 12 dried chillies
3 cloves garlic
1/2 tsp Salt
2 tbs Water
2 tbs Olive oil
1 tsp ground coriander
1 tsp ground caraway
1 tsp ground cumin


Soak the chillies in hot water until softened. Drain. Remove the stems and seeds. Put chillies, water, salt and garlic in a food processor and puree until well chopped. Add the remaining spices and puree until smooth.

Helpful hints:

Try different chillies for different heat levels. You may use a mortar and pestle if you don’t have a good processor. Store in a glass jar with a layer of olive oil on top. It will keep, covered, for up to a month. If olive oil gets too thin on top, add more.

Nutrition facts

vegetarian Vegan gluten free lactose free

Per Serving

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