Makes about 1 cup

Try rubbing this fiery Tunisian chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste.

  • 4 smoked chile peppers, such as ancho or chipotle
  • 8 dried red chile peppers, such as New Mexico or cascabel
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon caraway seeds
  • 8 cloves garlic
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
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Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate. Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder. Drain chiles and add to blender with garlic, olive oil and salt. Blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.

Nutritional Info: 
Per Serving:Serving size: 1 tsp, 35 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 25mg sodium, 2g carbohydrate (0g dietary fiber, 0g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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