Total Time
Prep 5 mins
Cook 0 mins

Simple, good and hot. Serve with Moroccan Cigars.

Ingredients Nutrition


  1. Seed and slice peppers-soak in warm water for 30 min.
  2. Drain and squeeze out excess liquid.
  3. Place all ingredients in a blender and whirl until smooth.
  4. Serve with Moroccan Cigars.


Most Helpful

I really like this recipe for harissa, as it calls for items which we generally have lying around which makes it convenient. However, I am giving it only 4 stars because it is not very specific about suggested varieties of peppers, which can effect the heat and volume dramatically. We use a combination of guajillo for bulk and some arbol or thai bird or something like that for heat. Otherwise an awesome recipe.

Wu & Newt October 15, 2008

This was easy to make and came out quite yummy. The chillis I used were green birdseyes fresh off the plant, so this wasn't very hot at all, but unfortunately that's all I had on hand. I did find that I had far too much liquid at the end, you'll see that in my picture. I'd love to know what the recommended chilli is for this dish so that I can try again.

Satyne March 30, 2013

My new "go-to" condiment when I want something a little different. Great as is or as a dip made with plain yogurt. Quite versatile and the seasonings give it a different "hot" taste from Mexican ( which I also love). Great recipe !

CampChatsworthCook October 22, 2009

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