Dried Pepper Harissa

Preparation info
  • Makes about 1 cup, which will serve


    • Difficulty


    • Ready in

      10 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

You can use any number of dried red chilies for this recipe: Chinese red chili peppers, cayenne peppers, or even Mexican chiles de árbol. For a hotter harissa, leave some or all of the seeds intact.


  • 1 ounce dried red chilies, stemmed
  • 2 cups boiling water
  • 3 c


  1. Place the chilies in a heatproof bowl and pour the water over them. Let soak for 1 hour. Drain the chilies, reserving the soaking liquid.

  2. Seed and devein the chilies. (It’s a good idea to wear rubber or plastic gloves when handling chilies.)

  3. Combine the chilies, garlic, salt, cumin, and pepper in a blender and puree to a smooth paste