Harissa Arbi from the Shakshuka Test Kitchen

By Ella Schonberger

Guajillo, Puya, and Arbol chilis ready to be turned into harissa!

The reigning condiment in Tunisian cuisine and across the Maghreb, Harissa is a joyous necessity. Made from sundried chili peppers ground with olive oil, garlic, and spices, this sauce is easily available in certain grocery stores in the U.S - however this simple homemade variation with local peppers is exquisite. Guajillo peppers are common in Southern California and can easily be found in Mexican grocery stores, large supermarkets, and online. Their deep smoky flavor is the closest to Tunisian Baklouti peppers (according to our Tunisian taste-testers!), so if you don’t have access to fresh harissa straight from Tunisia, these will do the trick. Use the best EVOO you have. Delicious as a base to savory cuisine or as a piquant hot sauce. Loosely adapted from “Discovering Tunisian Cuisine”. 

Season: Year-Round

Category:Seasoning/Condiment/Side Dish, 

Total Time: 35 minutes  

Passive time: 30 minutes

Active Time: 5 minute

Ingredients for 1 large jar

• 5 oz/140g Guajillo or Puya dried peppers (optionally de-seeded) 

• ½ TB dried coriander/Tabil

• 4-5 garlic cloves, peeled 

• 1 tsp salt

• ½ c extra virgin olive oil ("EVOO")

Instructions: 

1. Place the chillies in a large bowl and cover with hot water. Let soak for 30 minutes, or until the chillies soften and become fragrant. Once softened, strain the chillies to remove as much excess water as possible.

2. In a blender or food processor, combine the rehydrated chiles, coriander, salt and garlic, and blend into a coarse paste. (This can also be done with a mortar and pestle if you have the patience).

3. With the blender on low, slowly drizzle in EVOO until a homogenous paste is formed. Scrape down the sides and bottom of the bowl to make sure everything is fully combined. Taste and adjust the salt and spices as needed. Transfer the mixture to a sterilized glass jar. Enjoy right away, or let rest for a week to allow all the gorgous flavors to bloom. Bon appétit!

Note: To sterilize a glass jar, boil clean jars and lids in hot water, bake in an oven at 275°F (135°C), or run through a “Sterilize” setting in your dishwasher.

Do you have any helpful hints for making Harissa at home? What chili peppers do you use in the States? Feel free to share your favorite tips, helpful insights, or any thoughts you have in the comments below—we’d love to hear from you!