Traditional Harissa

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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.