Harissa Sauce – The Perfect Zesty and Flavorful Condiment
Jan 16, 2020, Updated Mar 06, 2024
Harissa can change how you cook! A flavor-bomb with a Kicky and Zesty Flavor. A North African spicy chili paste you can make at home.
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.
Harissa Sauce can change how you cook! A flavor-bomb to add to anything you can think of. Simple and fun to make.
A little sauce with BIG FLAVOR. Harissa is a North African spicy chili paste— the Sriracha of the Middle East.
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.
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!!
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.
Also See: Karen’s Moroccan Roasted Rainbow Carrots with Harissa Vinaigrette
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Enjoy this flavorful sauce,
Karen
Karen's Harissa Sauce – The Perfect Zesty and Flavorful Condiment
Equipment
- 1 4 cup food processor
Ingredients
- 1 medium dried pasilla chile
- 3 medium dried guindilla chile
- 3 small dried arbol chile, omit if you do not like spicy
- 3 large garlic cloves, peeled and coarsely chopped
- 2 1/2 teaspoons tomato paste
- 1/4 cup roasted red peppers, (skins and seeds removed)
- 1 teaspoon red wine vinegar
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, crumbled (I use Sicilian Oregano)
- 2 tablespoons extra virgin olive oil
Instructions
Dry toast and rehydrate the Chiles:
- In a small skillet, dry toast the chiles over low heat for only one minute, turning them .Boil 1/2 cup of water; add chiles to a bowl, top with water. Let stand for 20 minutes to soften.
Purée the Harissa:
- Drain chiles and remove stems and seeds (save 1T. the chile broth.) Add to a small food processor, I use a 4 cup one. Add all remaining ingredients to the food processor and purée until almost smooth. Scrape down the bowl as you purée.To thin: pulse in 1 T. chili broth for a spicy Harissa: 1 T. water for non-spicy.
- Place the Harissa in a clean glass container in the refrigerator. Add a thin layer of olive oil on top if desired to keep extra fresh. Stays fresh for about three weeks. Recipe is easily doubled.
- Uses for Harissa: 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.
Notes
Each variety lends a different flavor profile and heat content (Scoville Heat Scale) Pasilla Chile: Flavor of chocolate, raisins and prunes – very dark color. Considered mild. Guindilla Chile: roasted tomato-y flavor with hints of spruce and fruit. Considered mild. Arbol Chile: bright red with a smoky grassy characteristic and acidic heat. Considered very hot. This recipe may not be reproduced without the consent of its author, Karen Sheer
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
