This workshop was the opening session of Master of Peppers, a day-long deep dive into the world of spice, fermentation, and flavor exploration. Hosted at Fermenthings, the event brought together spice lovers, fermentation nerds, and curious taste chasers to experiment, taste, and create across five fire-powered workshops.
Introduction
Harissa isn’t just a condiment—it’s cultural memory in a jar. Born in the kitchens and spice markets of North Africa, particularly Tunisia, it carries the sunbaked heat of chilies, the perfume of freshly ground spices, and the richness of preserved tradition.
While commercial harissas tend to be streamlined and standardized, this workshop offered participants the chance to build their own version—customized, layered, and deeply personal. We explored a blend rooted in traditional methods but adapted with smoky chipotle, sweet Spanish peppers, and the golden brightness of ají amarillo, resulting in a paste that’s as bold as it is nuanced.
Ingredients (for approx. 50g of paste)
This amount yields a small jar—perfect for seasoning multiple dishes or stirring into dressings and marinades.
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2 dried chipotle peppers – for smokiness and umami depth
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2 dried Spanish red peppers (ñora or pimiento choricero) – for sweetness and fruity aroma
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1 dried ají amarillo – bright yellow-orange, adds tropical fruit and citrusy lift
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2 cloves garlic – punchy and raw
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1 tsp cumin seeds
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1 tsp coriander seeds
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1 tsp caraway seeds
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Olive oil – enough to bind and blend; the quality matters
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Salt – start small, taste often
Optional additions:
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A dash of lemon zest or vinegar for brightness
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A pinch of smoked paprika for color and aroma
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Fresh or dried herbs (mint, thyme) for extra depth
Method
- Remove the stems and most seeds from the peppers and chilies.
- Soak the dried chilies and red peppers in hot water for at least 30 minutes (or overnight for best results).
- Drain and let them sit in a strainer for 30 minutes to remove excess water.
- If using fresh paprika, roast until soft, then drain.
- Peel the garlic and set aside.
- Grind the peppers and chilies into a paste using a mortar and pestle, food processor, or meat grinder.
- Add the garlic and 1 tablespoon olive oil, and grind again until the paste is well combined, smooth but still slightly chunky.
- Dry roast the caraway, coriander, and cumin seeds in a pan over medium heat for 5 minutes until fragrant.
- Grind the toasted spices into a fine powder.
- Add the spices and salt to the chili paste and mix thoroughly.
- Optionally, add lemon juice for acidity and brightness.
- Transfer the harissa into a jar and top with the remaining tablespoon of olive oil to preserve freshness.
- Store in the refrigerator. Use within a few weeks.
Fermentation (optional)
Want an extra layer of funk and umami? Ferment your harissa:
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Pack it into a clean jar, leaving about 1–2 cm of headspace.
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Drizzle a thin layer of olive oil over the top to reduce oxidation.
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Loosely cover and leave at room temperature for 2–3 days.
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You’ll see small bubbles and notice the flavor mellow and deepen.
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Refrigerate afterward. It keeps for weeks and continues to evolve.
Use It Like This
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Swirl into yogurt for a smoky dip
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Rub onto roasted veggies or meats
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Stir into soups, couscous, or stews
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Mix with lemon juice and oil for a zippy vinaigrette
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Spoon on everything (no judgment)
Understanding the Ingredients
Traditional Peppers:
Baklouti (Tunisia): Mild, sweet, foundational to Tunisian harissa.
Guajillo or Aleppo: Used in some modern variations for fruitiness or smokiness.
Spices:
Caraway: Earthy and slightly sweet, a defining flavor in Tunisian harissa.
Coriander: Bright and citrusy.
Cumin: Warm and savory.
Notes & Tips
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Want milder heat? Sub chipotle with pasilla or guajillo.
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Don’t over-blend—some texture adds character.
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Always use a clean spoon and top with oil after opening to extend shelf life.