Tunisian Homemade Harissa — The Authentic Spicy Sauce
Harissa is much more than a simple hot sauce: it's the soul of Tunisian cuisine. You find it everywhere, from brik with egg to couscous, and even in fish marinades. By making it yourself, you control the heat and discover deep flavors, far from industrial versions. It's also a chance to answer a common question: what are the essential ingredients for Tunisian cooking? Olive oil, garlic, caraway, and of course chilies form the unmissable base. So, get your mortar and pestle ready!
Ingredients
- dried red chilies100 g
- garlic4 cloves
- caraway seeds1 tsp
- coriander seeds1 tsp
- salt1 tsp
- olive oil100 ml
- lemon juice1 tbsp
Instructions
- 1
Soak the dried chilies in hot water for 20 minutes, then drain and remove seeds if you want a milder sauce.
- 2
In a mortar or blender, pound the garlic with salt, caraway, and coriander until you get a smooth paste.
- 3
Add the drained chilies and blend until smooth. Add the lemon juice.
- 4
Gradually incorporate the olive oil while blending until the sauce is creamy and glossy.
- 5
Transfer to a sterilized jar, cover with a thin layer of olive oil, and store in the refrigerator for up to a month.
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