Karen's Harissa Sauce – The Perfect Zesty and Flavorful Condiment

5 from 1 vote

Karen's Harissa Sauce – The Perfect Zesty and Flavorful Condiment

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.

Prep Time20

Cook Time5

Total Time25

Course: Mediterranean Condiment, North African Condiment

Cuisine: Mediterranean, North African

Keyword: Harissa, Harissa Recipe, Harissa Sauce

Servings: 2 teaspoon servings: makes about 1/2 cup

Author: Karen Sheer a zest for life

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

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.

This recipe may not be reproduced without the consent of its author, Karen Sheer

Nutrition