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Ingredients1 h servings 10
Original recipe yields 192 servings (1 quart)
- Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.
Per Serving: 10 calories; 0.3 1.9 0.4 0 26 Full nutrition
ReviewsRead all reviews 2
I lived in Tunisia for a couple of years and was thankful to find this recipe! It brings back so many memories and now some of my attempts to cook Tunisian food will taste more authentic. I d...