Homemade Tunisian Harissa Recipe

Name: Homemade Tunisian Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 New Mexican / Anaheim medium-sized dried red chilies; 4 Guajillo medium-sized chilies; 2 tsps crushed red pepper or Urfa Biber chilies; 1 tsp caraway seeds; 1/2 tsp fennel seeds; Pinch of saffron (optional); 1 1/2 tsps ground coriander; 1/2 tsp turmeric; 1 tsp salt; 2 sundried tomatoes (packed in oil or rehydrated); 2 garlic cloves; Olive oil; Lemon juice

Servings: persons

3 New Mexican / Anaheim medium-sized dried red chilies
4 Guajillo medium-sized chilies
2 tsps crushed red pepper or Urfa Biber chilies
1 tsp caraway seeds
1/2 tsp fennel seeds
Pinch of saffron (optional)
1 1/2 tsps ground coriander
1/2 tsp turmeric
1 tsp salt
2 sundried tomatoes (packed in oil or rehydrated)
2 garlic cloves
Olive oil
Lemon juice

1
Remove seeds and ribs from the dried chilies and place in a heat-safe bowl. I like to use kitchen scissors for this - it's easy to just split them open and brush out the seeds / pull out the ribs. Pour boiling water over chilies and let them soak 15 - 20 minutes until softened.
2
You can do this in either a food processor or a blender. If you are doing this in the food processor, use a spice grinder to grind the crushed red peppers or urfa chilies, caraway seeds, fennel seeds and saffron first before adding those to the food processor. If working with a blender, add those ingredients first and blend until ground before moving on to the next step - it's like one big spice grinder.
3
Add ground coriander, turmeric, salt, sundried tomatoes, and garlic cloves. Remove chilies from water and wring out any excess moisture. Add to the blender or food processor. Pulse adding olive oil, a tablespoon at a time, until a thick paste is achieved and all of the chilies have been ground up. Add lemon juice to taste and adjust seasoning as necessary.
4
Transfer to a jar and cover harissa with a layer of olive oil to preserve it. Keep refrigerated. It will keep for up to a month in the fridge.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 New Mexican / Anaheim medium-sized dried red chilies, 4 Guajillo medium-sized chilies, 2 tsps crushed red pepper or Urfa Biber chilies, 1 tsp caraway seeds, and more.

Yes, Homemade Tunisian Harissa falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Tunisian Harissa

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