Harissa- Tunisian Chili Paste

Harissa is easy to make and even easier to buy. Its is a spicy addition to many dishes throughout North Africa, and can be used to spice up grilled meats and dips. Moroccans add preserved lemon to their harissa, which is a nice flavor addition.

5 from 2 votes

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Course: Condiment, Dip, Sauce, Spice Mix

Cuisine: African, North Africa, Tunisia

Prep Time: 10

Soaking: 30

Total Time: 40

Servings: cups

Author: My Hungry Traveler

Equipment

Medium bowl
Food Processor or blender

Ingredients

7 large Guajillo or New Mexico chili peppers (Sub: combination of New Mexico chilis and de arbol or chipotle chilis)
6 oz Jarred roasted red peppers
2 tbsp Tomato paste
5 large Garlic cloves
2 tsp Ground coriander
2 tsp Ground cumin
1 tsp Smoked or sweet paprika
2 tbsp Lemon juice (Sub: chopped preserved lemons)
2 tbsp Extra virgin olive oil
Kosher salt to taste

US Customary - Metric

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Instructions

Prep Peppers - Cover dried chilis with boiling water in a bowl. Soak chilis for 30 minutes until they become soft. Drain chilis and cut off stem and seeds. Drain, rinse, and dry roasted red peppers.
Make Harissa Paste - Transfer rehydrated chilis and roasted red peppers to the bowl of a food processor or blender. Add all remaining ingredient, except the olive oil. Process everything and with the motor running, drizzle oil in. Scrape down sides of the bowl occasionally. Process until it becomes a paste. Taste and adjust salt.
Store - Harissa develops a deeper flavor after 2 days in the refrigerator covered in a thin layer of olive oil and stored in a airtight container or jar. Harissa will last for 2-3 weeks in the refrigerator and be frozen for a month or two.

Nutrition