Harissa (Tunisian Hot Chili Paste)

  • Total Time - 40 minutes (plus soaking 1-2 hours)
  • Prep - 10 minutes
  • Cooking/Blending - 30 minutes
  • Servings: 10
  • Country: Tunisia
Harissa (Tunisian Hot Chili Paste)

The quality and authenticity of Harissa depend on the dried chili peppers. If possible, use Tunisian varieties like 'Baklouti' or 'Beldis', or other medium-hot and smoky peppers. It is crucial to wear gloves when handling the peppers. Harissa is stored in the refrigerator under a layer of olive oil to prevent oxidation and extend its shelf life.

Ingredients

I. For the Harissa Paste

  • 100 g Dried red chili peppers (medium-hot, e.g., ancho, guajillo, or Tunisian), deseeded
  • 5 cloves Garlic
  • 1 tsp Caraway seeds
  • 1 tsp Coriander seeds
  • 0.5 tsp Dried mint (optional, for extra smoky flavor)
  • 0.5 tsp Salt

II. For Blending and Preserving

  • 100 ml Extra virgin olive oil (for paste + topping)

Instructions

Step 1: Soaking the Peppers

Place the chili peppers in a bowl and cover with hot water. Weigh them down to keep them submerged. Soak for 1 to 2 hours until soft.

Drain the peppers, remove the stems, and most of the seeds (if you prefer less heat). Pat them dry.

Step 2: Preparing the Spices

Toast the caraway and coriander seeds in a dry pan for about 1 minute until fragrant. Be careful not to burn them.

Grind the toasted seeds in a mortar and pestle or spice grinder into a fine powder. Add dried mint if using.

Step 3: Blending into a Paste

In a food processor or blender, combine the soaked peppers, garlic, ground spices, and salt.

Blend until the mixture starts to come together. Gradually pour in the olive oil (about 50-70 ml) while the machine is running until a smooth, thick, spreadable paste forms. Adjust salt to taste.

Step 4: Preserving

Transfer the Harissa to a sterilized, airtight jar and press down to remove air bubbles.

Pour a thick layer of extra virgin olive oil (the remaining 30-50 ml) over the paste. The oil serves as a preservative layer.

Store in the refrigerator, where it will last for several weeks. Always ensure the Harissa is covered with oil.