Name: My Grandma’s Tunisian Harissa
Cook time: 3900 s
Total time: 3900 s
Yield: 2.5 cups
Ingredients: sweet dried red chiles (e.g. Baklouti or chushka peppers); spicy dried red chiles (e.g. shatta peppers); Lukewarm water; from 2 garlic heads, about cloves; oil (e.g. sunflower or avocado oil); paprika; salt, to taste

My Grandma’s Tunisian Harissa

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1 hr 5 min

Posted on May 14, 2025

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2 cups

2 cups

Ingredients

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Directions

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Notes

TO STORE: Spoon the harissa into clean, dry glass jars. TIP: Microwave the empty jars (without the lids!) for 2 minutes before filling them. This helps kill off any bacteria so your harissa lasts longer. Keep in the fridge for up to 3 weeks. For longer storage, freeze in small jars or containers and thaw in the fridge as needed. TO SERVE: Spread it in sandwiches, stir it into pasta sauces, mix into salad dressings, or toss with roasted potatoes—basically, put it on everything.

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