1 roasted red bell pepper, diced
4 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon coriander seeds
1 tablespoon caraway seeds
1/2 tablespoon cumin seeds
1/2 teaspoon cinnamon


Over a gas flame or on the barbecue, roast a red bell pepper until black. Put it in a paper bag and close up the top. Let it sit for about 10 minutes, or until you can easily slide the skin off. Remove the top and seeds, then chop.
Heat a heavy skillet until very hot. Add the dried chilies and toast them 1-2 minutes. Remove from heat and add just enough water to cover the chilies. Cover and let sit 30-45 minutes (or until soft). Take out of the water, and remove the stems and seeds. It is recommended to wear gloves when handling extra hot chilies. In same skillet, toast the seeds till fragrant--about 30-45 seconds, tossing/stirring halfway in between
Combine spices with all the remaining ingredients in a food processor, and blend to a smooth paste. Add water or a drizzle of oil if necessary.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh.
Note: For a less firey-hot harissa consider using a far milder chili, such as ancho or poblano, which are often used in chile relleno.




Harissa is a North African chili paste, most commonly found in Tunisian, Algerian, and Moroccan cuisine. It’s often used as a condiment, but is also added to meat dishes, stews, couscous, sauces, and even in breakfast dishes.

Delicious with fish and seafood sauces.


12.0 servings


Wednesday, December 9, 2009 - 11:13pm



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