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    Home » Recipes » Dry Red Chilies

    Published: Sep 16, 2015 · Modified: Oct 1, 2020 by Usha Rao

    Harissa from Tunisia

    Harissa is a spicy red chili sauce from Tunisia. It is also common in Algeria, Libya and Morocco. Red chilies, coriander seeds, cumin seeds, garlic cloves and herbs are ground together to a paste to make this sauce and oil is used as a preservative. it is the national condiment of Tunisia and the largest producer and exporter of Harissa.

    Blogging Marathon, Buffet On Table, Condiments, Tunisian chili sauce, Tunisian Food, Red Chili Sauce,

    Harissa is used as an ingredient in fish & meat stews, as a marinade for meats and is also used as a sauce to top shawarma & gyros. This a versatile sauce that can serve many purposes.

    Blogging Marathon, Buffet On Table, Condiments, Tunisian chili sauce, Tunisian Food, Red Chili Sauce,

    I have tasted harissa in restaurants but have not cooked with it or made it at home before. This week’s theme for Buffet on Table gave me an opportunity to make my own harissa at home.

    Blogging Marathon, Buffet On Table, Condiments, Tunisian chili sauce, Tunisian Food, Red Chili Sauce,

    There are many versions and variations to this sauce depending on the region and from household to household. Regardless of variations, the common ingredients are red chilies, garlic, coriander and cumin seeds. I made the sauce to suit my palate.

    Blogging Marathon, Buffet On Table, Condiments, Tunisian chili sauce, Tunisian Food, Red Chili Sauce,

    Total Time: 35 - 50 minutes
    Soaking Time: 30 - 45 minutes
    Preparation: 5 minutes
    Yields: 4 - 5 tablespoons

    Ingredients:

    • 12 Dry Red Chilies, approx. ½ cup when each chili was broken into two pieces)
    • 1 ½ tsp. Coriander Seeds
    • ¾ tsp. Cumin Seeds
    • ¾ tsp. Caraway Seeds ~ Shah Jeera
    • 3 Garlic Cloves
    • 6 - 8 Mint Leaves
    • ¾ - 1 tsp. Salt (adjust to taste)
    • 1 tbsp. Lime Juice
    • 2 tbsp. Olive Oil + 1 tbsp. if storing in the fridge for few days

    Preparation:

    • Take red chilies in a bowl and pour boiling water over the chilies. Chilies should immerse in water. Let the chilies soak for 30 - 45 minutes until chilies are soft.
    • Grind together coriander seeds, cumin and caraway seeds to powder. This step can be skipped. I chose to do this as I wanted the spices to blend into the sauce and did not want coarse seeds in the sauce.
    • Remove the seeds from the chilies for milder sauce. I left in the seeds but discarded the seeds that fell off in water when soaking.
    • After the chilies are soaked and soft, take in a blender or a food processor. Add garlic, mint leaves, cumin coriander caraway powder, salt and grind to paste.
    • Add lime juice, 2 tablespoon of olive oil and pulse to mix in the lime juice.
    • I chose to grind the chilies to a fine paste but it can also be kept coarse. Since I did not deseed the chilies, I wanted the seeds to blend into the sauce and had to grind to fine paste.
    • Taste the sauce and adjust lime juice and salt.
    • If storing the sauce for few days, pour additional 1tbsp. of oil and store in the fridge.

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    Reader Interactions

    Comments

    1. Mireille Roc (@ChefMireille) says

      November 07, 2015 at 8:10 pm

      I have been making my own for a while now - yours looks perfect in flavor and consistency

      Reply
    2. Priya Srinivasan says

      October 01, 2015 at 11:56 am

      Love that beautiful color!!! i would love to use in my wraps and toasts!!

      Reply
    3. Suma Gandlur says

      September 28, 2015 at 9:27 pm

      That sounds like one flavorful sauce.

      Reply
    4. Pavani says

      September 28, 2015 at 8:12 pm

      Your harissa recipe is slightly different from mine. Yours looks more smoother and creamier than mine. Will try your version when I make harissa again.

      Reply
    5. srividhya says

      September 22, 2015 at 1:49 pm

      wow amazing and I am sure this would have tasted great with the hint of mint

      Reply
    6. Sneha datar says

      September 22, 2015 at 12:41 pm

      I too made this sauce, this too looks amazing.

      Reply
    7. Srivalli says

      September 21, 2015 at 2:37 am

      Looks stunning Usha..you have made it look so pretty..I know it tastes great..

      Reply
    8. harini says

      September 20, 2015 at 9:44 pm

      Love the fiery look of the sauce.

      Reply
    9. Priya says

      September 20, 2015 at 2:10 pm

      Hot and fiery Harissa sauce is asking me to make some soon.

      Reply
    10. cookingwithsapana says

      September 19, 2015 at 3:32 pm

      Harrisa looks so rustic .I also love spicy sauces and will try it soon.

      Reply
    11. Padma says

      September 19, 2015 at 5:49 am

      That's a perfect as a spread on bread for me beautiful color. I am eyeing on that wood peace which you placed garlic and chillis cute one am searching like that one.......

      Reply
    12. Vaishali Sabnani says

      September 16, 2015 at 12:21 am

      you know what...my mouth is watering..i love such spicy sauces..beautiful color and texture !

      Reply
    13. Kalyani says

      September 16, 2015 at 12:12 am

      spicy and falvourful !!

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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