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Traditional Harissa


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Traditional Harissa


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Traditional Harissa

Hot and spicy and oh so good. Harissa, the Moroccan spicy condiment that is starting to pop up on shelves is easy to make and goes well on everything.


  • Prep Time : 15 min
  • Ready Time : 15 min


1 cup


  • 2 peppers (chili or jalapeno) Can use habenero if you want it spicy!
  • 8 dried peppers. Guajilo, new mexico, chile, or any other pepper
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 4 teaspoons olive oil
  • 1 1/2 teaspoon salt
  • 5 cloves of garlic
  • Juice of 1 lemon


  • Place dried chiles into a bowl of boiling water for 20 minutes. This softens and re-hydrates the chiles.
  • Toast the spices in a non-stick pan over medium heat. Constantly moving the pan. When you smell the spices, after 4 minutes, take off heat and grind the spices.
  • Puree the now hydrated chiles and the fresh peppers.  Add in the remaining ingredients. Puree until a smooth paste forms.
  • Place harissa into a small jar and cover with olive oil. Can keep in refrigerator for up to three weeks.


About Rebecca Pliner


With a background in fashion design, cooking and pastry, I bring different aspects of creativity to my recipes from concept to plating.

After welcoming my beautiful daughter Ora this past summer, I chose to leave my job as a pastry chef to raise her full time. To keep busy during her nap times, I began selling desserts from my teeny home “bakery” in Queens, NY. Now it has involved into a full time company. (Check us out on Instagram @iwantthatdessert)

Check out my websites:




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