READY IN: 5mins
Recipe by Diana Adcock

Simple, good and hot. Serve with Moroccan Cigars.

Top Review by Wu Newt

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.

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a