Harissa (North African Chili Paste)
Harissa is a hot, aromatic chili paste made with fresh chilies, roasted red bell pepper, spices, garlic, and herbs. Originally from Tunisia, this flavorful condiment is widely used in North African and Middle Eastern cuisines, including Tunisian, Moroccan, Algerian, Libyan, and Israeli dishes.
Ingredients
- 2–3 fresh red hot peppers
- 2–3 dried red chillies (Kashmiri or Byadgi)
- 1 red bell pepper
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- 4–5 garlic cloves
- 1 onion
- Salt to taste
- Juice of ½ lemon
- 1 tbsp olive oil
Instructions
- Fire roast the red bell pepper, turning it frequently until the skin is completely blackened and the pepper becomes slightly soft.
- Peel or scrape off the charred skin before using.
- Boil the fresh red hot peppers in water for 2–3 minutes.
- Soak the dried red chillies in hot water for a few minutes until softened.
- Dry roast the coriander seeds, cumin seeds, and fennel seeds over medium heat until aromatic.
- Blend the roasted spices with the roasted bell pepper, fresh chilies, soaked dried chilies, garlic, onion, salt, lemon juice, and a little water until smooth.
- Drizzle in the olive oil and blend once more.
- Taste and adjust the seasoning if required.
- Your delicious spicy Harissa is ready.
Use Harissa as a condiment, marinade, sandwich spread, or flavor booster for grilled meats, vegetables, couscous, soups, and stews.
