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Loading...This smoky, fiery Tunisian chili paste is the soul of North African cooking, built on sun-dried chilies, garlic, and warm toasted spices. Stir a spoonful into soups, stews, marinades, or simply swipe it onto grilled bread with a drizzle of olive oil. A single small jar lasts for weeks and transforms nearly any savory dish it touches.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings12
YieldAbout 1.5 cups (24 tablespoons)
Nutrition Facts
Per serving (estimated)
- 55 kcalCalories
- 4 gFat
- 0.5 gSaturated Fat
- 4 gCarbs
- 1 gFiber
- 0.5 gSugar
- 1 gProtein
- 150 mgSodium
- 100 mgPotassium
- 15 mgCalcium
- 0.7 mgIron
- 2 mgVitamin C
- 40 mcgVitamin A
Ingredients
For the chilies
- 4 oz dried baklouti peppers (or guajillo), stems and most seeds removed
- 1 oz dried small hot chilies, such as árbol or pequin
- 6 garlic cloves, peeled
- 1 tbsp fresh lemon juice
- 2 to 4 tbsp reserved chili soaking water, as needed
For the spice blend and oil
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp caraway seeds
- 1 1/4 tsp kosher salt
- 1/2 tsp sweet paprika
- 1/3 cup extra-virgin olive oil, plus 2 tbsp for sealing
- 1/2 tsp rose water (optional, traditional in some regions)
Directions
- Place the stemmed and partially seeded dried chilies in a heatproof bowl, cover with just-boiled water, and soak for 30 minutes until pliable and softened.
- While the chilies soak, toast the cumin, coriander, and caraway seeds in a small dry skillet over medium heat for 1 to 2 minutes, shaking often, until fragrant. Grind the toasted seeds to a fine powder in a mortar or spice grinder.
- Drain the softened chilies, reserving 1/4 cup of the soaking liquid. Pat the chilies gently with a clean towel to remove excess water.
- Combine the soaked chilies, garlic, ground toasted spices, salt, paprika, lemon juice, and rose water (if using) in a food processor. Pulse a few times to break everything down.
- With the machine running, slowly drizzle in the 1/3 cup of olive oil and process, scraping the bowl as needed, until a thick, slightly coarse paste forms. Add the reserved soaking liquid 1 tablespoon at a time if the paste is too stiff.
- Transfer the paste to a small saucepan and cook over low heat for about 5 minutes, stirring constantly, to deepen and meld the flavors. Do not let it brown.
- Taste and adjust the salt or lemon juice. Let the paste cool to room temperature.
- Spoon into a clean glass jar, press firmly to remove air pockets, and smooth the top. Pour a 2 tablespoon layer of olive oil across the surface to seal.
- Cover and refrigerate at least overnight before using. Keeps refrigerated for up to 3 months; replenish the oil seal if it disappears.
Cook’s Notes
- Traditional baklouti peppers are hard to source outside North Africa; a mix of guajillo (for color and body) and árbol (for heat) yields a very close substitute.
- Wear kitchen gloves when seeding and soaking the chilies to protect your skin and avoid eye contact with capsaicin.
- The thin layer of olive oil floated on top is essential — it prevents oxidation and keeps the paste safe for months in the refrigerator.
- For a deeper smoke flavor, replace 1/2 tsp of the sweet paprika with 1/2 tsp smoked paprika, or swap in chipotle morita chilies for part of the dried chili weight.
- Letting the paste rest in the refrigerator overnight allows the toasted spices to round out; freshly made harissa tastes brighter but slightly less cohesive.
