Recipe For Harissa – Spicy Tunisian Condiment

Harissa is a hot and spicy Tunisian condiment and can be stored in your fridge for up to six months. Use it with caution as it is very hot!

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  • 125 g dried red chillies
  • 10 garlic cloves chopped
  • 15 mls dried mint
  • 15 mls coriander seeds
  • 15 mls cumin seeds
  • 5 mls caraway seeds
  • 2.5 mls salt
  • 50 mls tomato paste
  • 115 mls olive oil


  • roughly chop the dried chillies and cover with boiling water
  • leave for an hour
  • heat your whole spices in a pan and using a spice grinder, blend until fine
  • drain the chillies and add them to a food processor
  • add the garlic, the mint, the spices, the salt, the tomato paste and 1 tablespoon olive oil
  • process until you have a purée and then slowly add the balance of the olive oil
  • spoon the paste into a sterilized glass jar and cover the harissa with a thin layer of olive oil

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11 thoughts on “Recipe For Harissa – Spicy Tunisian Condiment

  1. Hmm, not sure my palette will handle this. I do love the combination of ingredients though. Wonder if I could reduce the amount of chillies – do you think it will work?
    🙂 Mandy

  2. Hi Tandy. I love North African cooking and condiments, as you may see from my blog and style of cooking. Would love to give this a try- my chilli crop has thinned out. Going to see what I can get at the stores. Thanks for this.

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