Harissa is a spicy and hot red pepper paste which is traditionally made in North African and Moroccan cuisine. It's very easy to make and can be stored in refrigerator for almost a week. This sauce is very versatile and can be used as a spread on sandwiches, for marination and even as a topping on your pizzas. Here is the recipe.



All you need is

Fresno chilies - 4-5 ( Less spicy variety )
Thin red chilies- 2-3 ( spicy variety )
Dry red chilies - 7-8
Olive oil - 3 tbsp
Salt to taste
Garlic - 5-6 cloves
Lemon juice - 1 tsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp



Method of preparation

Wash and cut the chilies into small pieces.
Discard the seeds.
Soak the dry red chilies in warm water for 15 minutes.
Strain and add the dry red chilies in a blender.
Add all the remaining ingredients.
Blend to make a smooth paste.
Store in a clean jar.
Top with some more olive oil.
Store in refrigerator for a week.

Note - If Fresno chilies are not available, you can skip them and use only dry red chilies and spicy variety of thin red chilies.