Tunisian Harissa Paste
A fiery, smoky, deeply savory Tunisian chili paste made from rehydrated dried chilies, toasted caraway and coriander, plenty of garlic, and good olive oil. It keeps for weeks and lifts eggs, stews, roasted vegetables, and grilled meats.
- Prep
- 20 min
- Cook
- 5 min
- Wait
- 30 min
- Total
- 55 min
- Makes
- About 1 cup (240 ml), 16 servings of 1 tablespoon
Steps
Before you start
- Wear disposable gloves when seeding and handling dried chilies, and avoid touching your eyes.
- Open a window or turn on the vent fan: toasting spices and soaking chilies releases pungent fumes.
- Use whole caraway and coriander seeds if you can; toasting them whole gives the best flavor.
- Harissa tastes sharper right after blending and mellows after a day in the fridge.
Prep the chilies
- Wearing gloves, pull the stems off all the guajillo and árbol chilies.
- Slit the guajillos lengthwise and shake out and discard the seeds.
- Tear the chilies into 2-inch (5 cm) pieces and place them in the heatproof bowl.
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Ready when: All stems removed and guajillo seeds discarded.
Tip: Keep the árbol seeds in only if you want a very hot paste.
Toast the spices
- Heat the dry skillet over medium-low heat for 1 minute.
- Add the caraway, coriander, and cumin seeds.
- Toast, shaking the pan constantly, for 2 to 3 minutes.
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Ready when: Seeds smell nutty and fragrant and are a shade darker; the cumin is just starting to pop.
Tip: Pull the pan off the heat the moment they smell toasty. Scorched caraway turns bitter.
Grind the spices
- Tip the toasted seeds onto a plate and cool for 2 minutes.
- Grind in a spice grinder or mortar until fine and powdery, with no whole seeds visible.
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Ready when: A uniform, fine powder.
Soak the chilies
- Pour the 1 cup (240 ml) boiling water over the chilies in the bowl.
- Press them down with a spoon so they are submerged, cover the bowl with a plate, and soak for 30 minutes.
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Ready when: Chilies are fully pliable and soft, with no stiff or brittle spots.
Tip: Keep the plate on top so the pungent steam does not escape into the room.
Drain the chilies
- Drain the chilies in a sieve, reserving the soaking liquid.
- Squeeze them gently to remove excess water.
- Taste 1 teaspoon of the soaking liquid; if it is bitter, you will use plain water for thinning instead.
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Ready when: Chilies are damp but not dripping.
Blend the paste
- In a food processor or blender combine the drained chilies, ground spices, garlic, ¼ cup (60 ml) olive oil, lemon juice, tomato paste, and salt.
- Blend for 1 to 2 minutes, stopping to scrape down the sides every 30 seconds.
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Ready when: A thick, spreadable, mostly smooth paste with only tiny flecks of chili skin.
Tip: If the blades spin without catching, add reserved soaking liquid 1 tablespoon (15 ml) at a time, up to 3 tablespoons.
Taste and adjust
- Taste a small dab (it is hot).
- Add up to ¼ teaspoon more salt or a few drops of lemon juice if it tastes flat, and pulse for 5 seconds to combine.
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Ready when: Balanced: smoky, garlicky, bright, and salty enough to stand up to food.
Tip: Flavor sharpens and mellows overnight, so don't over-salt now.
Jar and seal
- Spoon the paste into the clean jar, pressing out air pockets with the spatula.
- Smooth the top and pour about 1 tablespoon (15 ml) olive oil over the surface to form a seal.
- Cover and refrigerate.
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Ready when: Paste is fully covered by a thin film of oil.
Tip: Top up with a fresh film of oil after each use to extend its life.
Good to know
Tips
- Use fresh, pliable dried chilies; brittle, dusty, old ones taste flat and bitter.
- Do not skip toasting the spices; it provides much of the paste's depth.
- For a smoother paste, blend the soaked chilies with the oil for an extra minute before adding the rest.
- Start with 1 teaspoon in stews, soups, and marinades, then add to taste, since it is potent.
Make ahead
"Make up to 1 week ahead; the flavor deepens and rounds out after 24 hours in the fridge."
Storage & reheating
Refrigerate in a clean airtight jar under a thin layer of olive oil for up to 3 weeks. Freeze in 1-tablespoon portions (ice cube tray, then bag) for up to 6 months; thaw in the fridge or stir straight into hot dishes. Use a clean spoon each time.
Substitutions
- dried guajillo chilies → dried ancho or New Mexico chilies. Milder and slightly sweeter; use the same weight.
- dried chiles de árbol → 1 teaspoon crushed red pepper flakes or 1 to 2 dried cayenne chilies. Adjust to taste for heat.
- caraway seeds → additional cumin seeds (2 teaspoons). Loses the characteristic Tunisian note but still tastes good.
- fresh lemon juice → white wine vinegar. Use 2 teaspoons for a similar tang.
