Harissa (North African Chili Paste)


  • Dry Red Chilis – Gujaillo and ancho.
  • Roasted Red Peppers – jarred
  • Garlic
  • Extra Virgin Olive Oil
  • Lemon Juice
  • Spices – cumin, coriander powder, smoked paprika, cayenne and salt


Soak the dried chili peppers for 30 minutes in hot water to rehydrate them.

Add all ingredients to a blender or food processor and blend until you have a smooth paste. Scrape down the sides a few times to get a uniform consistency.

Taste and adjust.

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