Fresh Harissa

Fresh Harissa


This Tunisian hot chili sauce is a popular condiment in Moroccan cuisine. With roasted peppers, fresh chili and toasted spices, this flavor-packed condiment is the perfect topping for hummus or couscous, or as an added kick in soups and tajines.
  • Serves: 2 cups
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 15,413
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    0% - I fed it to the dog


Step 1: Roasting the Red Peppers

• 2 medium red bell peppers


To prepare the peppers, roast them over an open flame. Once they are charred, place in small bowl and cover with plastic wrap for 10 minutes to sweat. Remove the skin, coarsely chop them and set aside.

Step 2: Preparing the Spices

• 1 1/2 tsp coriander seeds
• 1 1/2 tsp cumin seeds
• 1 1/2 tsp caraway seeds


To prepare the spices, bring a fry pan to medium–high heat. Add the spices and cook for 2 minutes until lightly toasted and aromatic.

Using a mortar and pestle, coarsely grind the coriander, cumin seeds and caraway seeds.

Step 3: Finishing the Harissa

• 1 fresh red serrano chile, chopped
• 3 cloves garlic
• 1/2 lemon, juiced
• 1/2 tbsp lemon zest
• 1 tbsp liquid sweetener of choice
• 3 tbsp fresh parsley, chopped
• pinch of sea salt


To finish the harissa, add the garlic and chile to the mortar and grind until mixture becomes a paste. Add the roasted red bell pepper, lemon juice, lemon zest, sweetener, parsley and sea salt and continue to grind until the finished mixture resembles a coarse paste.

Place in small container and store in refrigerator.

*Note: To finish, add olive oil, if desired.


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