📝 About This Recipe
This authentic Harissa is a smoldering, complex chili paste that serves as the soul of Tunisian and Maghrebi cuisine. Far more than just 'hot sauce,' it offers a deep, smoky profile balanced by the citrusy brightness of coriander and the earthy warmth of toasted caraway. Once you taste this homemade version, with its velvety texture and vibrant crimson hue, the store-bought jars will never suffice again.
🥗 Ingredients
The Chili Base
- 4 ounces Dried Guajillo Chiles (for mild sweetness and deep red color)
- 2 ounces Dried New Mexico or Arbol Chiles (use Arbol for higher heat, New Mexico for moderate)
- 1 large Roasted Red Bell Pepper (peeled and seeded; adds body and sweetness)
Aromatic Spices
- 1 tablespoon Cumin Seeds (whole seeds for toasting)
- 2 teaspoons Coriander Seeds (whole seeds for toasting)
- 2 teaspoons Caraway Seeds (the signature Tunisian flavor profile)
- 1 tablespoon Smoked Paprika (adds a rich, wood-fired depth)
- 1.5 teaspoons Kosher Salt (adjust to taste)
The Aromatics & Liquids
- 6-8 pieces Garlic Cloves (peeled and roughly chopped)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Apple Cider Vinegar (for a sharp, fermented tang)
- 1 tablespoon Tomato Paste (for umami and color)
- 1/2 cup Extra Virgin Olive Oil (high quality; plus more for topping the jar)
- 1 teaspoon Dried Rose Petals (optional; for a traditional floral finish)
👨🍳 Instructions
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1
Begin by steming and seeding your dried chiles. Use kitchen shears to snip off the tops and shake out the seeds. For a spicier paste, leave a few seeds in; for a milder paste, remove them all.
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2
Place the cleaned chiles in a heat-proof bowl and cover them with boiling water. Weigh them down with a small plate to keep them submerged and let them rehydrate for 25-30 minutes until soft and pliable.
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3
While the chiles soak, place the cumin, coriander, and caraway seeds in a small dry skillet over medium-low heat. Toast for 2-3 minutes, shaking the pan constantly, until they become incredibly fragrant and slightly darkened.
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4
Transfer the toasted seeds to a spice grinder or mortar and pestle. Grind them into a fine powder. The smell at this stage should be intoxicatingly warm.
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5
Drain the rehydrated chiles, reserving about 1/4 cup of the soaking liquid. Squeeze the chiles gently to remove excess water.
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6
In a food processor or high-speed blender, combine the softened chiles, the roasted red pepper, chopped garlic, and the freshly ground spice mix.
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7
Add the smoked paprika, tomato paste, salt, lemon juice, and vinegar to the processor.
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8
Pulse the mixture several times to break down the large pieces of chili. Scrape down the sides of the bowl with a rubber spatula.
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9
With the motor running on low, slowly drizzle in the extra virgin olive oil in a steady stream. This creates a beautiful, glossy emulsion.
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10
Continue blending for 1-2 minutes until the paste is thick but relatively smooth. If it feels too dry or chunky, add 1 tablespoon of the reserved soaking liquid at a time until the desired consistency is reached.
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11
Taste the harissa carefully. Adjust the seasoning with more salt or lemon juice if needed. If using dried rose petals, pulse them in at the very end for a subtle floral note.
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12
Transfer the finished harissa to a clean glass jar. Smooth the top and pour a thin layer of olive oil over the surface to seal out air and preserve freshness.
💡 Chef's Tips
Always toast your whole seeds fresh; the oils in pre-ground spices dissipate quickly and won't give you that authentic depth. Wear gloves when handling the dried chiles to avoid 'chile burn' on your skin or eyes. If your harissa tastes too bitter, it may be from the chili skins; adding a pinch of sugar or more roasted red pepper can balance the flavor. For a smokier version, you can char the garlic cloves in their skins in a dry pan before peeling and blending. To store, always keep a layer of olive oil on top after every use; it will stay fresh in the fridge for up to 3 weeks.
🍽️ Serving Suggestions
Whisk into Greek yogurt for a cooling yet spicy dip for pita bread or fresh crudités. Rub generously over a whole chicken or lamb shoulder before roasting for an incredible crust. Stir a tablespoon into shakshuka or tomato-based pasta sauces for a North African twist. Mix with honey and oil to create a glaze for roasted carrots or sweet potatoes. Serve alongside grilled fish or swirl into a bowl of warm lentil soup.