Smoky North African Chili Paste for Grilled Meats, Eggs, Couscous, and Roasted Veggies
Harissa is a fiery red chili paste strongly associated with North African cooking, especially Tunisia. It is usually made with dried red chilies, garlic, olive oil, citrus or vinegar, and warm spices like cumin, coriander, and caraway. The result is smoky, spicy, earthy, and deeply savory.
Use it as a marinade, a spoonable condiment, a base for sauces, or a flavor booster for soups, stews, eggs, grilled meats, seafood, and roasted vegetables.
Ingredients
Makes about 1 cup / 240 g
60 g dried red chilies
Guajillo, New Mexico, or dried red chilies. Remove seeds for less heat.
120 ml hot water
For soaking the chilies.
12 g garlic cloves
About 3 medium cloves.
20 ml fresh lemon juice
15 ml white vinegar
60 ml extra virgin olive oil
Plus extra for topping the jar.
3 g ground cumin
3 g ground coriander
1 g ground caraway
Optional but highly recommended for a more North African flavor.
4 g fine sea salt
Adjust to taste.
2 g smoked paprika
Optional, for deeper color and smoky flavor.
Optional:
30 g roasted red pepper for a softer, sweeter version.
Instructions
Soak the Chilies
Place the dried chilies in a bowl and cover with hot water. Let them soften for 20 minutes, then drain well. For a milder harissa, remove the seeds before soaking.
Blend the Base
Add the soaked chilies, garlic, lemon juice, vinegar, cumin, coriander, caraway, salt, smoked paprika, and roasted red pepper if using into a blender or food processor.
Add the Olive Oil
Blend while slowly adding the olive oil. Continue until the mixture becomes a thick, glossy paste. Scrape down the sides as needed.
Adjust
Taste and adjust with more salt, lemon juice, or vinegar. If the paste is too thick, loosen it with 10–20 ml cold water or a little more olive oil.
Store
Transfer to a clean jar. Smooth the top and cover with a thin layer of olive oil. Keep refrigerated.
Serving Ideas
Stir into couscous, rice, lentils, or chickpeas
Use as a marinade for chicken, lamb, beef, shrimp, or fish
Mix with yogurt or mayonnaise for a quick spicy dip
Spoon over eggs, shakshuka, grilled vegetables, or roasted potatoes
Add to soups, stews, tomato sauces, and braised dishes for heat and depth
Tips from @saucesanddips
Use dried chilies for deeper flavor. Fresh chilies work, but dried chilies give harissa its smoky, concentrated taste.
Remove the seeds if you want the sauce bold but not too hot.
Let the harissa rest for a few hours before serving. The flavor becomes rounder after the spices and chilies settle.
Always keep a thin layer of olive oil on top when storing. It helps protect the paste and keeps it from drying out.
Stores 2–3 weeks refrigerated in a clean airtight jar.
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