Harissa (Moroccan Chili Paste)

Name: Harissa (Moroccan Chili Paste)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 20 servings
Cuisine: Moroccan
Ingredients: 2 tsp Ground cumin; 150 tbsp Olive oil; 1 tsp Salt; 2 tsp Paprika; 4 Garlic cloves; 0.5 tsp Cayenne pepper; 300 g Fresh red chilies, stems removed; 300 g Red bell peppers, roasted and peeled; 1 tsp Ground caraway seeds

A fiery, complex Moroccan chili paste made from roasted red peppers, fresh chilies, garlic, and warm spices. Essential for Moroccan cooking.

Recipe byChef Amina

Prep 10 min
Cook 5 min
Serves 20

condiment harissa paste chili

Ingredients

Servings

Scaled from 20 base servings — local only.

2 tspGround cumin
150 tbspOlive oil
1 tspSalt
2 tspPaprika
4Garlic cloves
0.5 tspCayenne pepper
300 gFresh red chilies, stems removed
300 gRed bell peppers, roasted and peeled
1 tspGround caraway seeds

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Instructions

Prepare ingredients: Wear gloves when handling fresh chilies. Place fresh red chilies and roasted red bell peppers in a food processor along with garlic cloves.
Process spices with peppers: Add ground cumin, paprika, ground caraway seeds, and cayenne pepper. Process until finely minced, scraping down the sides as needed.
Add oil and salt: With the processor running, slowly drizzle in olive oil until the paste reaches your desired consistency. Add salt and pulse to combine.
Store: Transfer the harissa to sterilized glass jars. Cover the surface with a thin layer of olive oil to seal. Refrigerate or freeze.