Harissa is like a spicy North African ketchup. Good on sausage or stirred into soups, harissa is also delicious when tossed with olives for a salty and spicy combination.

Sara Foster and Kim Sunée
Recipe by MyRecipes October 2007

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Recipe Summary

prep:
10 mins
cook:
2 mins
total:
12 mins
Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a dry cast-iron skillet, and cook over medium heat for 2 to 3 minutes or until seeds become fragrant and just begin to toast. Remove from heat, and allow to cool. Grind to a fine powder in a coffee or spice grinder.

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  • Transfer spice mixture to a food processor or blender. Add garlic, sea salt, and cinnamon, and process to a paste. Add peppers and oil, and pulse several times to make a coarse paste. Store 2 to 3 days in an airtight container.

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