Harissa is a Tunisian hot chili sauce/paste that is gaining popularity in other countries and cuisines including Moroccan cuisine. It is typically made from piri piri chili peppers, garlic, coriander, caraway and oil and it is actually pretty easy to make at home. Although piri piri peppers are more traditional you can use pretty much any dried red chili peppers like cayenne, chilies de arbol, chipotle, guajillo so you can make harissa with whatever chili peppers that you have available. When I was first looking for harissa I could not find it so I decided to try making my own and I have been making it at home ever since! Once you have the base form of harissa down you can play around with if by changing up the peppers for different levels of heat and flavours in addition to adding other ingredients like tomatoes or roasted red peppers. I always enjoy experimenting with harissa and pretty much every batch that I make is different! I have included the recipes for a few of my favourites below including a traditional harissa, a harissa made with fresh red chili peppers along with roasted red peppers for some sweetness to balance the fiery heat and a Mexican style salsa roja take on harissa.
I use harissa in a number of recipes! Check out below for a list!
Harissa
A fiery hot red chili pepper sauce tempered with the sweetness of roasted red peppers and seasoned with spices.
ingredients
- 2 red chili peppers such as cayenne
- 4 red peppers
- 4 cloves garlic
- 2 tablespoons lemon juice (~1/2 lemon)
- salt to taste
- 1/4 teaspoon cumin seeds, toasted and ground (optional)
- 1/4 teaspoon coriander seeds, toasted and ground (optional)
- 1/4 teaspoon caraway seeds, toasted and ground (optional)
directions
- Place the chilies and red peppers on a baking sheet with the cut side facing down and roast in an oven on broil until blackened and charred on all sides, about 10-20 minutes, before placing the peppers sealable container, sealing and letting them cool until you can handle them, about 20 minutes.
- Remove the skins from the peppers. (The skins should easily “pinch” off.)
- Puree everything in a food processor and enjoy!
Harissa with Dried Chilies
A hot red Tunisian chili pepper paste.
ingredients
- 4 ounces dried red chilies*
- 4 cloves garlic
- 1 teaspoon cumin seeds, toasted and ground
- 1 teaspoon coriander seeds, toasted and ground
- 1 teaspoon caraway seeds, toasted and ground
- 1/2 teaspoon smoked paprika
- 2 tablespoons lemon juice (~1/2 lemon)
- 2 tablespoons olive oil
- salt to taste
directions
- Pour boiling water over the chilies, let them soak for 30 minutes and optionally remove the seeds.
- Puree everything in food processor or blender.
Harissa Salsa Roja
A salsa roja and Tunisian harissa chili pepper paste hybrid that is full of flavour and spicy heat!
ingredients
- 4 ounces dried red chilies*
- 4 plum tomatoes, quartered
- 1 medium onion, cut into 8 wedges
- 4 cloves garlic
- 1 teaspoon cumin seeds, toasted and ground
- 1 teaspoon coriander seeds, toasted and ground
- 1 teaspoon caraway seeds, toasted and ground
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 2 tablespoons lemon juice (~1/2 lemon)
- salt to taste
directions
- Pour boiling water over the chilies, let them soak for 30 minutes and optionally remove the seeds.
- Meanwhile, place the tomatoes, onion and garlic, drizzle with oil and broil or grill until slightly charred, about 10 minutes.
- Puree the chilies, and roasted vegetables, cumin, coriander, caraway and paprika in food processor or blender.
- Heat the oil over medium-high heat, add the chili pepper mixture and simmer until it thickens, about 5 minutes.
- Mix in the lemon juice and season with salt and pepper.
Harissa Roasted Squash
Moroccan Nectarine and Plum Chicken Tagine
Moroccan Chicken Tagine with Olives and Preserved Lemons
Apricot Lamb Tagine
Moroccan Butternut Squash, Chickpea and Quinoa Tagine
Shakshuka
Artichoke and Fava Bean Tagine
Ossobuco Tagine
Pomegranate and Date Lamb Tagine
Moroccan Grilled Chicken Sandwich with Preserved Lemon Tapenade and Harissa Mayo
Moroccan Chicken Manchego Melt
Eggs Benedict with Bacon, Avodaise (Avocado Hollandaise) and Harissa
Roasted Brussels Sprouts and Halloumi Sliders with Harissa
I've been searching for harissa for months! I finally put it in my Amazon cart. But not anymore, I'll make it from scratch, thanks to you! 🙂
I love arissa but I've never made it as I use to buy it at the supemarket.
Whoa! This is so awesome, I love that you made Harissa from scratch!! I seriously and so excited about this! Thank you!
I love harissa. I recently went to Tunisia and my whole concept of harissa has changed. The harissa there is quite spicy, but also so fragrant. I haven't been able to find something similar in London so am going to attempt to make my own herby harissa.
Thank you Thank you Thank you! I can usually find harissa but I've always wanted to make it from scratch and now I can! I just love it. I can't wait to try it!
I JUST got back from the grocery store after a frustrating search for harissa. No luck, so I googled it and ended up here! Thanks for this recipe! I actually have some dried ancho chilies around so I'm going to try that. Hoping to make some ezme!
Symone, Tunisian harissa is the best there is, there a lot of recipies that are called harissa but they are more of a sauce and very simple in taste.
Authentic Harissa is a paste and very tasteful, spicy and versatile, try drying spanish peppers in the sun and using those
Thank you for your kind and prompt reply! I see the recipe for Fresh Harissa has lists roasted red peppers. Please tell me the name of the dried red chilies and the fresh red chilies. The people in the produce department where I shop do not know the names of the chilies. (Just like me!) On a scale of 1 to 3, please rate the three recipes for heat. I have a Scoville heat unit chart! I am going to figure this out! I am grateful for your time!
Sherry Ann Allen : Piri piri, chilies de arbol and cayenne work well. The Fresh one with the roasted red peppers is the mildest one.