Harissa from ClosetCooking.com

A hot red Tunisian chili pepper paste.

Servings: 1/2 cup

Prep Time: 10 minutes
Soak Time: 30 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
  • 4 ounces dried red chilies*
  • 4 cloves garlic
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 teaspoon coriander seeds, toasted and ground
  • 1 teaspoon caraway seeds, toasted and ground
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons lemon juice (~1/2 lemon)
  • 2 tablespoons olive oil
  • salt to taste
  1. Pour boiling water over the chilies, let them soak for 30 minutes and optionally remove the seeds.
  2. Puree everything in food processor or blender.

Note: Pretty much any dried red chilies work. The traditional one would be piri piri but chilies de arbol, cayenne, chipotle, guajillo, ancho, mulato, pasilla, etc. can all be used. Choose the chilies based on what's available, the desired level of heat and flavour profile and feel free to mix different chilies.