Harissa is a hot chile paste that is commonly used in North African cooking, mainly Moroccan, Algerian and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes.


  • 10-12 dried red chile peppers*
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher or sea salt
  • 2 tablespoons olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground caraway seeds
  • 1/2 teaspoon cumin

* Very spicy harissa: use a blend of cayenne, chile de arbol or cayenne with a milder chile such as ancho chiles

* Medium spiciness: use a blend of New Mexico chiles with guajillo chiles


  1. Soak the dried chiles in hot water for 30 minutes. Drain. Remove stems and seeds.
  2. In a food processor combine drained chile peppers, garlic, salt and olive oil. Blend. Add remaining spices and blend to form a smooth paste.
  3. Store in an airtight container. Drizzle a small amount of olive oil on top to keep fresh.

Prep: 10 min | Total: 10 min

Will keep for a month in the refrigerator.

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