This potent North African condiment is especially good and spicy when made at home, but it's available at Middle Eastern groceries—and, of course, at Draeger's.

Makes about 3/4 cup


  • 1 1/2 cups (loosely packed) hot dried red chiles (about 1 ounce)

  • 1/3 cup olive oil

  • 3 garlic cloves, minced

  • 1 teaspoon caraway seeds, ground in a spice grinder or mortar

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cumin

  • Salt


  1. In a small saucepan, cover the chiles with water. Boil over moderately high heat until slightly softened, about 2 minutes. Cover and let soak for 1 hour.

  2. Drain the chiles, reserving the soaking liquid, and transfer them to a food processor. Add the oil, garlic, caraway, coriander and cumin and season with salt. Puree until smooth, adding enough of the reserved chile liquid to blend the sauce. Transfer to a bowl.

Make Ahead

The Harissa can be refrigerated for up to 1 week.

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