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Traditional Harissa


Hot and spicy and oh so good. Harissa, the Moroccan spicy condiment that is starting to pop up on shelves is easy to make and goes well on everything.

  • Duration
  • Prep Time
  • 1 cup ServingsServings


  • 2 peppers (chili or jalapeno) Can use habenero if you want it spicy!
  • 8 dried peppers. Guajilo, new mexico, chile, or any other pepper
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 4 teaspoons olive oil
  • 1 1/2 teaspoon salt
  • 5 cloves of garlic
  • Juice of 1 lemon


  • Place dried chiles into a bowl of boiling water for 20 minutes. This softens and re-hydrates the chiles.
  • Toast the spices in a non-stick pan over medium heat. Constantly moving the pan. When you smell the spices, after 4 minutes, take off heat and grind the spices.
  • Puree the now hydrated chiles and the fresh peppers.  Add in the remaining ingredients. Puree until a smooth paste forms.
  • Place harissa into a small jar and cover with olive oil. Can keep in refrigerator for up to three weeks.
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