International Cuisine, Sauces, Tunisia, Vegetarian



  • 3 Kg dried red Cayennes
  • 500 gm coarse Salt
  • 720 ml Rice Branoil
  • 500 gm garlic
  • 150 gmTabel
  • Olive oil (to preserve)
  • Meat grinder (with coarse plate)
  • Gloves
  • Surgical mask
  • Goggles



  1. It is very important to wear gloves, a surgical mask and goggles for all stages of the preparation of this recipe as the Chillies could burn depending on their intensity.
  2. Stem and seed the Chillies.
  3. Soak them in a bowl of cold water, immersing them completely, for 45 mins.
  4. Change the soaking water twice.
  5. Drain the Chillies in a colander for 1 hour and shake the colander to get rid of their water.
  6. Squeeze them with both hands to remove as much water as possible.
  7. Place the Chillies on a large dry cloth and place another dry cloth over them.
  8. Press firmly on it to dry them well.
  9. Grind the Chillies and Garlic cloves in small quantities in the meat grinder, and into a large bowl.
  10. Mix the ground Chillies with coarse Salt and half of the oil with your hands. Grind the mixture again through the meat grinder.
  11. Add the remaining oil and the Tabel. Mix well by hand and grind the mixture for a third time.
  12. Mix again by hand.
  13. Pour the Harissa into sterilized glass jars. Pour Olive oil on top and close tightly.
  14. Harissa can be kept for several months in the refrigerator.