Harissa - Recipe & Story

Harissa


16 dried chiles*

1 teaspoon coriander seeds

1/4 teaspoon caraway seeds

3 tablespoons olive oil

1 teaspoon salt

4 cloves of garlic


* I used an equal mix of ancho and guajillo peppers, but next time, I’ll be on the lookout for some hotter peppers to spice things up.


  1. Remove the stems from the chiles. (Take out the seeds too if you don’t want it too spicy). Soak the chiles in boiling water for 20 minutes.
  2. While the chiles are soaking, place caraway and coriander seeds in a dry skillet over medium heat. Stir regularly until they’re toasted, which takes about 4 minutes. Let them cool off, then grind them up with a spice grinder or mortar and pestle.
  3. Drain the chiles and pop them into a blender or food processor along with all the other ingredients.
  4. Blend until it becomes a smooth paste. Add a bit more olive oil if it needs more liquid.
  5. Store in the refrigerator for up to three weeks.


Pro tip for peeling garlic: pop the garlic in the microwave for 10 seconds (they’ll be surprisingly hot) and the skins will come off easily.


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Tunisian harissa is a vibrant and spicy chili paste that's a staple in North African cuisine. Made from a blend of dried chiles, garlic, olive oil, and aromatic spices like caraway and coriander, this fiery condiment adds a burst of flavor to any dish. Whether you're mixing it into stews, spreading it on sandwiches, or using it as a marinade, harissa's complex heat and depth of flavor will elevate your cooking to new heights.


In Tunisia, you’ll find two kinds of harissa: store-bought and homemade. The store-bought version is usually just hot, while homemade harissa packs a spicy punch with layers of smoky and aromatic flavors.  My mother in law makes her own harissa. Anytime we visit she makes a big batch to send home with us. We use it so frequently that we run out before she can replenish, so I had to learn how to make it for myself.


One of the best things about making your own harissa is that you can customize it to your taste. Want it hotter? Add some more potent chiles. Prefer it milder? Dial back the heat by removing the seeds. Plus, the process of toasting and grinding your own spices makes the kitchen smell amazing. Once you've tried homemade harissa, you'll wonder how you ever cooked without it. Store it in the fridge, and you'll have a versatile, spicy companion ready to enhance your meals for weeks to come.


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