Harissa Sauce Recipe
Harissa Sauce
Flavors of Tunisia
Total time: 15 to 30 minutes

Preparation time: 10 minutes + 20 minutes soaking time
Storing time: 2-3 weeks in a cool place

Difficulty: Easy
Chef's Note
Harissa is a sauce made from crushed chilis, seasonings and olive oil. This fiery red sauce is served as a condiment with many Tunisian dishes, particularly tagines. It's also found in other North African countries, though it orginated in Tunisia. 

It should be used sparingly! Usually a small spoonful of harissa is diluted in a ladleful of stock. 

For 4 servings

- 225 g (8 oz.) dried chilies
- 120 ml (1/2 cup) olive oil
- 4 cloves of garlic
- 3-4 tbsp. water
- 1 tbsp. ground coriander
- 1 tbsp. caraway seeds
- 1 tbsp. salt
  1. Remove the seeds and ribs from the dried chilis and soak them in warm water for 20 minutes; 
  2. mash the garlic and salt together in a mortar; add the other ingredients, crushing them into a smooth paste; 
  3. gradually blend in the olive oil; place in a jar and use as required. 
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