Harissa

Name: Harissa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10 servings
Ingredients: 6 dried guajillo or New Mexico chiles, stemmed and seeded; 2 cloves garlic; 1 tsp cumin; 1 tsp coriander; 1 tbsp lemon juice; 1/3 cup olive oil; Salt, to taste

10 servings15 min prep5 min cookMedium

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The Story Behind It

The Tale of Harissa

Story updated September 18, 2026

Harissa, the fiery chile paste central to Tunisian cuisine, developed after chile peppers arrived in North Africa via Spanish and Ottoman trade routes in the 16th and 17th centuries. It has since become one of the defining condiments of Maghrebi cooking.

Ingredients

Scale:· 10 servings

6 dried guajillo or New Mexico chiles, stemmed and seeded
2 cloves garlic
1 tsp cumin
1 tsp coriander
1 tbsp lemon juice
1/3 cup olive oil
Salt, to taste

Instructions

1Soak dried chiles in hot water 15-20 minutes, until soft.
2Toast cumin and coriander in a dry skillet 30 seconds, until fragrant.
3Blend soaked chiles, toasted spices, garlic, and lemon juice with a little soaking liquid.
4Drizzle in olive oil while blending until a thick paste forms. Season with salt.

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