Harissa Chili Paste

Harissa (also Harisa) is chili paste used to flavor many north african dishes, specifically in Tunisia, Algeria, Libya, and western Sicily. The condiment can be made mild, medium, or hot.

For those who don’t feel like making Harissa from scratch, middle eastern markets sell the paste in cans. Whole Foods sells Harissa in the spice aisle (you just add water and olive oil to make the dry mix into a paste).

The main components of Harissa:

2 ounces dried Guajillo chili peppers,
soaked for 30 minutes, seeded and stemmed

2 ounces dried Anaheim chili peppers, mild,
soaked for 30 minutes, seeded and stemmed

5 Garlic cloves, peeled

2 Tbsp water

2 Tbsp Olive Oil, plus extra

1/2 tsp ground caraway

1/2 tsp ground coriander

1 1/2 tsp salt

1. Combine all ingredients in a food processor. Pulse until mixture creates a paste.

2. Cover with extra olive oil and store in the refrigerator.

Adapted from A Mediterranean Feast, Clifford Wright
Harissa Chili Paste
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Harissa (also Harisa) is a chili paste used to flavor many North African dishes, specifically in Tunisia, Algeria, Libya and Western Sicily. The condiment can be made mild, medium or hot.
Servings Prep Time
1/3 cup 5 minutes
Passive Time
30 minutes
Servings Prep Time
1/3 cup 5 minutes
Passive Time
30 minutes
Harissa Chili Paste
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Harissa (also Harisa) is a chili paste used to flavor many North African dishes, specifically in Tunisia, Algeria, Libya and Western Sicily. The condiment can be made mild, medium or hot.
Servings Prep Time
1/3 cup 5 minutes
Passive Time
30 minutes
Servings Prep Time
1/3 cup 5 minutes
Passive Time
30 minutes
Ingredients
  • 2 oz dried Guajillo chili peppers (soaked for 30 minutes, seeded and stemmed)
  • 2 oz Anaheim peppers , dried, mild (soaked for 30 minutes, seeded and stemmed)
  • 5 cloves garlic , peeled
  • 2 Tbsp water
  • 2 Tbsp olive oil , plus extra as needed
  • 1/2 tsp ground caraway
  • 1/2 tsp ground coriander
  • 1 1/2 tsp salt
Servings: cup
Units:
Instructions
  1. Combine all ingredients in a food processor. Pulse until mixture creates a paste.
  2. Cover with extra olive oil and store in the refrigerator.

3 Comments

  1. Grammie Sue aka Mom aka susan says

    Storing/marianating sounds like a great step….makes me think of how much improved crepes are when the batter has sat overnight or longer…

    Love your illustrations.

    Watch out that in your efforts to “get it done” you do not become too clinical…love the editorial asides as they are what make your writings/communication on cooking unique! Remember…you were appointed Editor of the CIA newspaper because of your abilities.

    Ohhh Maaaa….

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