Homemade Tunisian Harissa — Traditional Spicy Sauce
Harissa is much more than just a spicy sauce: it's the soul of Tunisian cuisine, the one that awakens tagines, perfumes couscous, and elevates sandwiches. By making it at home, you'll discover an explosion of flavors far beyond industrial versions. Dried chilies, garlic, and toasted spices come together to create a fiery red paste, both fiery and subtly aromatic. It's the essential ingredient in any Tunisian pantry. Did you know that Tunisian cuisine stands out from Moroccan by its generous use of chili and olive oil? With this harissa, you hold the key to authentic Tunisian cooking.
Ingredients
- Dried red chilies200 g
- Garlic6 cloves
- Ground cumin1 tsp
- Ground coriander1 tsp
- Ground caraway1/2 tsp
- Salt1 tsp
- Olive oil100 ml
Instructions
- 1
Soak the dried chilies in hot water for 20 minutes, then drain and remove the stems and seeds (depending on your heat tolerance).
- 2
In a mortar or blender, crush the chilies with the garlic, cumin, coriander, caraway, and salt until you get a smooth paste.
- 3
Gradually add the olive oil while blending to obtain a creamy texture.
- 4
Transfer the harissa to a sterilized jar and cover with a drizzle of olive oil.
- 5
Store in the refrigerator for up to two weeks.
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