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Harissa is a North African condiment made from chili peppers. Either fresh or dried chili peppers can be used to make harissa. The former allows more flexibility for controlling the heat while harissa with dried chili peppers will always be spicy hot.

We use harissa mostly as a condiment but also sometimes as an ingredient. As example, some Moroccans like to add a spoonful of harissa to the side of their plate and dab bread into it while eating tagines or salads. It can also be added directly to a sauce, stew or even the dough for a savory biscuit.

The recipe below is for Moroccan harissa with dried chili peppers. If making it for the first time you may want to make a smaller batch.

For a milder version of harissa, check out my recipe for Moroccan harissa with fresh chili peppers.

Harissa Paste with Dried Red Chili Peppers

Nada Kiffa | Taste of Maroc

Harissa paste made from dried cayenne peppers is the hottest form of harissa paste. Although easy to make and to adapt to your liking with regard to spices and types of chili peppers, it will be so hot as to make you sneeze. The heat from the chili embalms the air and you will feel it all the way down your throat. You might need to open the windows while sauteing.

The good news is that you can omit this step but make sure you thoroughly pat dry the chilis before grinding them.