A little sauce with BIG FLAVOR. Harissa is a North African spicy chili paste— the Sriracha of the Middle East.
Harissa Sauce can change how you cook! A flavor-bomb to add to anything you can think of. Simple and fun to make.
An easy and quick condiment ~ mild & hot chiles and roasted red pepper are blended into a thick paste with garlic, olive oil, cumin, oregano, tomato paste, red wine vinegar and a pinch of sea salt.
Kick things up and add Harissa sauce to so many dishes!
Add to soups, proteins (meat and vegan), sauces & glazes (think: yogurt or mayonnaise and sticky harissa glaze with honey), tacos, legumes, grains, vegetables (before or after roasting), pizza topping, sandwich spread, addition to hummus… and so much more.
Method: Dry roast chiles for 1 minute, then soak in warm water to rehydrate.
Seed the chiles (seeds are where most heat is) and add to a blender – I use my 4 cup small food processor, with the remaining ingredients.
Whirl to a chunky puree in 2 minutes – done!!
See my recipe: Karen’s Creamy Hummus with Harissa.
There are tips too: how to make the creamiest hummus – Harissa bumps up the flavor with this spicy condiment.
Want to make Sheet Pan Chicken with Harissa?
I coat chicken pieces with black pepper and red chili pepper. Coat with Harissa and roast in a 400 degree oven until partially baked, 15 minutes. Add sliced potatoes, vegetables (chunks of red onion and zucchini) with a drizzle of olive oil, 1 teaspoon of red wine vinegar and a brushing of extra Harissa. Roast for 20 minutes more or until all is perfectly cooked through. Sprinkle with sea salt and a dusting of oregano and chopped parsley.
Trust me – you’ll find dozens of uses for this powerhouse sauce/condiment!!
Enjoy this flavorful sauce,