Tunisian Harissa Paste
This vibrant and spicy harissa paste is a staple condiment in Tunisian cuisine. Made with roasted red peppers and a blend of aromatic spices, it adds a fiery kick and depth of flavor to any dish. It's perfect as a marinade, a spread, or a flavorful addition to stews and sauces.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 159 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 pcsred bell pepper, halved and deseeded
- 50 gred chili, stems removed
- 3 clovegarlic, peeled
- 1 tspcaraway seed
- 1 tspcoriander seed
- 0.5 tspcumin seed
- 0.5 tspsmoked paprika
- 0.5 tspsalt
- 0.25 cupolive oil
- 2 tbspwater(optional)
Equipment
spice grinder · food processor · baking sheet · skillet · jar
The method
Step by step
- 1
Preheat your oven to 200°C (400°F).
About 5 min
- 2
Place the red bell pepper halves, skin-side up, and the red chilies on a baking sheet.
- 3
Roast for 20-25 minutes, or until the pepper skins are charred and blistered.
About 25 min
Cook’s note: Keep an eye on the chilies, as they may cook faster than the bell peppers.
- 4
Transfer the roasted peppers and chilies to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes the skins easier to remove.
About 10 min
- 5
While the peppers are steaming, toast the caraway seeds, coriander seeds, and cumin seeds in a dry skillet over medium heat for 1-2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the spices; they toast quickly.
- 6
Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle.
About 2 min
- 7
Peel the skin from the roasted red bell peppers and chilies. Remove any remaining seeds from the chilies if you prefer a milder paste.
About 5 min
Cook’s note: Wear gloves when handling chilies to avoid skin irritation.
- 8
Combine the roasted peppers, chilies, peeled garlic, ground spices, smoked paprika, and salt in a food processor.
- 9
Process until a coarse paste forms, then slowly drizzle in the olive oil while the machine is running.
About 2 min
- 10
If the paste is too thick, add water, one tablespoon at a time, until you reach your desired consistency.
- 11
Transfer the harissa to a clean jar.
About 1 min
Per serving
Nutrition
- Calories
- 159.4kcal
- Protein
- 1.7g
- Carbs
- 8.2g
- Fat
- 14.3g
- Fibre
- 2.7g
- Sugar
- 3.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the harissa paste in an airtight container in the refrigerator, topped with a thin layer of olive oil to preserve freshness.
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