Ingredients for Tunisian Harissa
- Dried Hot Red Chili Peppers
- 6 cloves garlic, peeled
- Caraway Seeds
- Ground Coriander
- 2 teaspoons sea salt (or to taste)
- 1 tablespoon water (plus more if needed)
- 2 tablespoons olive oil, plus more to taste
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How to Make Tunisian Harissa
- Remove stems from dried red chilies. If using very strong chilies, consider wearing gloves.
- Place chilies in a heatproof bowl and cover with boiling water. Let them soak for 30 minutes to soften.
- Drain the chilies in a colander.
- In a food processor or high-powered blender, combine softened chilies, peeled garlic cloves, sea salt, caraway seeds, and ground coriander.
- Add 1 tablespoon of water and 2 tablespoons of olive oil.
- Blend until a smooth paste forms, adding more water a teaspoon at a time if needed to achieve desired consistency.
- Taste and adjust seasoning, adding more salt if desired.
- Stir in additional olive oil to reach your preferred consistency and to slightly reduce the intensity of the heat. The amount will depend on your preference; start with 1 tablespoon and add more as needed.
- Transfer harissa to a clean, airtight jar. Store in the refrigerator for up to 2 weeks (or freeze for longer storage).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
25g
Fat
1g
Carbs
4g
