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Gluten Free Harissa


  • 20 fresh red chili peppers
  • 2 tbsp minced garlic
  • 2 tbsp fresh lemon juice( do not use bottled)
  • 1/4 cup good olive oil ( I like to use Olio Santo)
  • 1 tsp maldon sea salt
  • 2 1/2 tsp freshly ground cumin
  • 1/8 tsp saigon cinnamon


  • Cut the stems off the chilies and then chop them up.
  • Add chopped chilies and garlic to a food processor.
  • Puree in food processor until finely minced.
  • Add lemon juice, olive oil, salt, cumin and cinnamon and process until a sauce is formed.
  • Place harissa into small canning jars, top with more olive oil and store in refrigerator.
  • These will keep for a couple of months.
Tried this recipe?Let us know how it was!