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This personal favorite has replaced salsa and ketchup. It flavors rices, pasta sauces, even substitutes for mayonnaise on a sandwich. Try mixing a dash with your favorite mustard for an extra zing.

Submitted by: Mary from Summit, New Jersey
Yield: 1 1/2cups


Featured in this Recipe


Preparation Instructions:

  1. Soak the chilies in hot water until softened. Drain.

  2. Remove the stems and seeds.

  3. Put chilies, water, salt and garlic in a food processor and puree until well chopped.

  4. Add the remaining spices and puree until smooth.

More About This Recipe

Try different chilies for different heat levels. You may use mortar and pestle if you don't have a food processor. Store in a glass jar with a layer of olive oil on top. It will keep, covered, for up to a month. If olive oil gets too thin on top, add some more.


Based on 2 reviews

Customer Reviews


Gdh super

Marie Adamson

To start this review, I should state that I believe in following any recipe as written, the first time you make it, to attain the intended result. In preparing this recipe, I did not deviate. This recipe is flexible on the type of chili you may choose. Since our eight-year-old does not care for anything above moderately spicy, I selected a mild chili – the Ancho.

Tonight, I made chicken tacos, and I use this term loosely, adding the Harisa for flavor. Harisa should be added directly to the dish rather than offering as an optional side dish. Our once ordinary chicken tacos were ‘leveled up’ [snap!] just like that. However, on its own, I found the Harisa recipe to be lackluster. My family of three (ages, 43, 42, 8) enjoyed this dish. They said I could make it again (HA!)

Ratio Used:
2 Chicken Breast, gently pulsed in the food processor (not puree)
1-2 TB of Harisa recipe as written

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