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A Moroccan condiment of red chiles, usually very spicy, this version cuts the heat with roasted red pepper and can be used to add a medium spice to chummus or with chicken or even eaten on its own.


  • Ready Time : 0 min



  • 1 roasted red pepper (from jar or homemade)
  • 10 dried red chile peppers (I like guajillos), soaked in water for at least an hour
  • 3 cloves garlic
  • 1/2 teaspoon salt
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 teaspoon olive oil


Remove stems and seeds from peppers.  Place all ingredients in a food processor and pulse until pureed.  Enjoy in place of ketchup as a spicy condiment.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




5 Responses to Harissa

  1. avatar says: cooker613

    Two things, first, I learned to make harissa with a pinch of caraway. And two, why cut the heat? I say turn it up with a couple of red habaneros or scotch bonnets! Ummm, tasty! ;0)

    • Hmmm, caraway, I never have used that in anything, might have to try it. About the heat it just depends on your preference, I like that I can eat more of this, but obviously to each his own, my husband likes it spicier too.

  2. where can you get dried red chile peppers? Can you use the hot cherry pepper slices from the jar instead?

  3. avatar says: lirihm

    This is a great recipe. I like my harissa with a bit more heat, so I kept some additional seeds from the chilies, but other than that I kept the recipe the same. I served it with a Moroccan chicken dish at a dinner party. I expected to have some left over, but the guests liked it so much they cleaned out the entire bowl! I’m doubling the recipe next time I make it. :)

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