Fiery Tunisian Harrisa
Unleash the bold, smoky flavors of North Africa with this Fiery Tunisian Harissa recipe, a versatile chili paste that packs a punch! Crafted from a blend of dried chili peppers, garlic, and aromatic spices like coriander, cumin, and caraway, this traditional condiment strikes the perfect balance of heat and depth. A touch of tomato paste and a splash of lemon juice bring brightness, while silky olive oil creates a smooth, rich texture perfect for spreading, marinating, or stirring into soups and stews. Ready in just 30 minutes, this homemade harissa is a must-have for spice lovers and can be stored in the fridge or frozen for future culinary adventures. Perfect for seasoning meats, vegetables, or even topping your favorite flatbreads, this authentic harissa elevates any dish with its fiery, complex flavor.
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Recipe Information
Ingredients
- 8 pieces dried chili peppers (e.g., guajillo, ancho, or dried red chilies)
- 6 pieces garlic cloves
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground caraway seeds
- 1 teaspoon salt
- 4 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 2 cups water (for soaking chilies)
Instructions
Remove the stems and seeds from the dried chili peppers, then rinse them under running water to remove any dust or debris.
Place the chili peppers in a bowl and cover them with hot water. Let them soak for about 20 minutes or until softened.
Drain the softened chilies and add them to a food processor or blender.
Peel and roughly chop the garlic cloves, then add them to the food processor with the chilies.
Add the ground coriander, cumin, caraway seeds, and salt to the food processor.
Blend the mixture on medium speed while slowly drizzling in the olive oil, one tablespoon at a time, to create a smooth paste.
Scrape down the sides of the food processor as needed to ensure all ingredients are well combined.
Add the tomato paste and lemon juice to the processor, blending until fully incorporated into the chili mixture.
Taste and adjust salt or add more olive oil if you prefer a thinner consistency.
Transfer the harissa paste to a clean, airtight jar, and store it in the refrigerator for up to 2 weeks. For longer storage, you can freeze it in small portions.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 32.9 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
