Tunisian Harissa Paste

Ingredients

• 80g dried red chillies (mix of mild and hot), stems removed
• 6 garlic cloves
• 1 tsp caraway seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp salt
• 3 tbsp olive oil, plus more to top
• 1 tbsp tomato paste (optional)

Instructions

1. Soak the chillies in hot water for 30 minutes; drain, deseed if you want it milder.
2. Toast the caraway, cumin and coriander seeds in a dry pan briefly; grind.
3. Blend the chillies, garlic, ground spices, salt, oil and tomato paste to a thick paste.
4. Transfer to a clean jar; top with a thin layer of olive oil to seal.

Serving suggestions

• Stir into stews, sauces, dressings or eggs.

Storage & reheating

Keeps 3 weeks in the fridge under oil.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions