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"I find it great with lamb chops, my BBQ butterflied leg of lamb, chicken and vegetarian dishes and as a flavour base for any casseroles or stews where a fresh zing is needed. Especially good cooked with a vegetable bake and in guacamole."
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20 m servings 28 cals
Original recipe yields 40 servings (40 teaspoon-sized servings)


  • Calories:
  • 28 kcal
  • 1%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Place the chiles, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
  2. Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

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Read all reviews 19
  1. 25 Ratings

Most helpful positive review

I come from a tribal area of Morocco eating harissa all my life - I know a good one! This is the best I have ever tasted (sorry mom.....)

Most helpful critical review

I followed this recipe to a tee and unfortunately found it inedible. 1 tbsp was WAAAAY too much salt! We literally couldn't taste anything but salt, which totally ruined this for me. I tried to ...

Most helpful
Most positive
Least positive

I come from a tribal area of Morocco eating harissa all my life - I know a good one! This is the best I have ever tasted (sorry mom.....)

Wonderful recipe, very forgiving! I modified ingredients based on what was available, and came out excellent, probably not quite as spicy as the original, as the bird chilies weren't to be found...

Very tasty and traditional african condiment. I used a large handful of rehydrated del arbol peppers as these are easy to find in the grocery store. I sauteed the garlic first in a bit of oliv...

Tried this a few months back, before I became a member. So good it needs a review. Harissa with mint? Never knowing this version of Harissa (one of my favourite accompaniments), I went to the lo...

This is So SO SO Flavoursome, I have made it 6 times and everytime it has come out perfectly,everytime though i have added more Chillies to increase the heat..BEST CHILLI SAUCE AROUND.. Great on...

This is a great recipe! As always, I mix things up a bit, I will often add lemon juice right before serving with bread, and (I live in houston, this goes GREAT with tex-mex) I usually put in so...

Love this! You can use a variety of peppers, and I like the mint in it. So much better than what you find in the stores!

WOW! I made this to put over wild salmon, roasted potatoes and wilted spinach but my teenagers ate it all with pita chips before dinner was ready. I will double the recipe next time. I used j...

Excellent. I did make some changes since I didn't have any Mint on hand. I added toasted ground Caraway and Fennel seeds to the recipe. I used New Mexico Chiles that are somewhat mild and a smal...