Harissa Sauce – The Perfect Zesty and Flavorful Condiment
Harissa can change how you cook! A flavor-bomb with a Kicky and Zesty Flavor.
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.
A little sauce with BIG FLAVOR. Harissa is a North African spicy chili paste— the Sriracha of the Middle East.
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.
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.
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.
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.
About Chiles: Every flavor for each is unique!
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.
See Karen’s Creamy Hummus with Harissa (recipe)
This recipe may not be reproduced without the consent of its author, Karen Sheer