Homemade Tunisian Harissa with Dried Chili and Garlic
Harissa is much more than just a hot sauce: it's the soul of Tunisian cuisine! By making it at home, you discover intense and authentic flavors that transform any dish. Wondering what essential ingredients you need to cook Tunisian? Harissa is one of them, along with caraway, coriander, and olive oil. This recipe lets you control the heat and avoid additives. Once you taste it, you won't be able to do without it: it enhances couscous, stews, and even sandwiches. And for those looking for good Tunisian pastry in France, know that harissa is also the base of many marinades and savory dishes. So, get your chilies ready!
Ingredients
- Dried red chilies (ancho or guajillo)100 g
- Garlic4 cloves
- Caraway seeds1 teaspoon
- Ground coriander1 teaspoon
- Salt1 teaspoon
- Extra virgin olive oil100 ml
Instructions
- 1
Soak the dried chilies in hot water for 30 minutes, then drain and remove the seeds.
- 2
In a mortar or blender, pound the garlic with salt, caraway, and coriander until smooth.
- 3
Add the drained chilies and blend until you get a homogeneous texture.
- 4
Gradually incorporate the olive oil while blending to obtain a creamy paste.
- 5
Transfer the harissa to a sterilized jar, cover with a drizzle of olive oil, and seal tightly.
- 6
Store in the refrigerator for up to one month.
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