Harissa - Pepper paste in olive oil from Rinat Zadok. Photography: Chaim Yosef
Harissa - Pepper paste in olive oil from Rinat Zadok. Photography: Chaim Yosef

Harissa – Tunisian Hot Sauce

Harissa is used as a sauce or spread, but can also be use with chicken (try spreading Harissa on Schnitzel before frying) and fish dishes, and salads

The base of Harissa is dried peppers. If you dry them yourself you will enjoy both the process and the products, but you can also buy dried sweet peppers in markets and spice shops. It is recommended to grind them in a meat grinder, but a food processor will also do the job.

Ingredients for Harissa Tunisian Hot Sauce

  • 10.6 oz (300 grams) dried peppers
  • 3.5 oz (100 grams) dried hot red peppers
  • 10 garlic cloves peeled
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon Atlantic sea salt
  • ¼ teaspoon ground black pepper
  • ½ cup olive oil or any other neutral oil (like grape seed oil)


  • 1. Cut off the pepper stems and remove the seeds (it is good to work with gloves).

  • 2. Soak the peppers in boiling water for about an hour - place a weight (pot or bowl) on the peppers. Drain

  • 3. Place all the ingredients except the oil in a meat grinder, or food processor, and grind until a uniform paste is obtained.

  • 4. Place the paste in a bowl, add oil and mix with your hands (with gloves!) until uniform. Adjust seasoning.

  • 5. Transfer to a sterilized jar, pour oil over the mixture to fill, close and store in the refrigerator.

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This recipe is courtesy of the “Hashulchan” website.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.