A fiery, smoky paste of sun-dried chili peppers, garlic, caraway, and olive oil, the essential condiment that defines Tunisian cuisine.
Ingredients
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200g dried red chili peppers
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6 cloves garlic
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1 tbsp caraway seeds
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1 tbsp ground coriander
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1 tsp cumin seeds
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1 tsp salt
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4 tbsp olive oil
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1 tbsp tomato paste
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1 tsp smoked paprika
Instructions
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1
Soak dried chilies in hot water for one hour until completely softened and rehydrated. Drain well and remove stems.
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2
Toast caraway and cumin seeds in a dry pan for two minutes until fragrant. Grind to a fine powder in a mortar.
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3
Combine softened chilies, garlic, ground spices, coriander, salt, and tomato paste in a food processor.
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4
Process until a thick, smooth paste forms, scraping sides frequently. Add olive oil gradually while processing.
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5
Taste and adjust heat, salt, and garlic levels. The paste should be fiery, garlicky, and deeply aromatic.
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6
Transfer to glass jars, cover the surface with a thin layer of olive oil to preserve, and refrigerate.
Did You Know?
Tunisia consumes more harissa per capita than any other nation, going through an estimated twelve kilograms per household annually.