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Makes about 2 cups30 dried chillies, such as guajillo, new mexico, or california, or a mixture6 cloves garlic, peeled and chopped1½ teaspoons ground coriander1 teaspoon ground cumin1½ teaspoons sea saltOlive oil {pinterest_rich_pins_images} Harissa {/pinterest_rich_pins_images}


  • 1/8
    I love harissa as a base for avocado toast.
  • 2/8
    Chillies I used: New Mexico, California, Guajillo
  • 3/8
    Cut the stems off.
  • 4/8
    Place chillies in a bowl and pout hot water over them.
  • 5/8
    Place a plate with a heavy can on top to fully submerge the chillies.
  • 6/8
    Place the chillies, garlic, coriander, cumin, salt and 1/4 cup of olive oil in a food processor and pulse.
  • 7/8
    Smooth paste will form.
  • 8/8
    Another way to serve harissa is mixed into savory oatmeal.

Text, photos and food cooked by Michal Martinek

Jun 12, 2019

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Harissa is a brick red, fiery-hot Tunisian condiment made from chilies, garlic and spices. It can be used in numerous ways—I personally like it on pretty much anything: oatmeal, scrambled eggs, soups and stews or, more traditionally, with couscous.

You can control the heat of your harissa by the quantity of chili seeds used: Add them all in if you like it super spicy, or deseed the chilies completely (cut horizontally and scrape with a knife) for a milder taste. Avoid touching your eyes and face when working with chilies, or wear kitchen gloves.

Harissa will keep for several months stored in a cool place or in the refrigerator. Smooth out the surface and add some olive oil after each use to keep it preserved.


  1. Makes about 2 cups
  2. 30 dried chillies, such as guajillo, new mexico, or california, or a mixture
  3. 6 cloves garlic, peeled and chopped
  4. 1½ teaspoons ground coriander
  5. 1 teaspoon ground cumin
  6. 1½ teaspoons sea salt
  7. Olive oil


Put plastic disposable gloves on or remember not to touch your face or eyes to avoid burning. Cut the stems off the chillies and discard them. Place chilies in a big bowl, and pour boiling water over them. Make sure they are fully submerged—you can place a plate with a heavy can on top—and soak until soft, about 40 minutes. Drain the chilies.


Place the chilies, garlic, coriander, cumin, salt, and a ¼ cup of olive oil into a food processor and pulse. Scrape the sides of the food processor, and add more olive oil in a slow stream until a smooth paste forms.


Place the harissa in a glass jar or container, smooth out the surface, pour a thin layer of olive oil on top, and refrigerate.


After every use, make sure the surface is smooth and there's a thin layer of olive oil. The harissa will keep for minimum six months.


The recipe easily doubles.


2 reader comments on Harissa.

kosmetyki fryzjerskie Elbląg said:

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December 5 at 4:59 am

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November 24 at 2:10 am

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