Harissa Sauce
Harissa Sauce is a North African chili paste that adds a fiery kick and rich flavor to a variety of dishes. Perfect for marinades, dressings, or as a condiment, this easy-to-make sauce is a staple in Middle Eastern cuisine.
Equipment
- 1 Food processor
Ingredients
- 6 dried red chili peppers - or 2 tablespoons of chili powder, adjust to taste
- 4 cloves garlic - peeled
- 2 teaspoons cumin seeds - toasted
- 2 teaspoons coriander seeds - toasted
- 1 teaspoon caraway seeds - toasted
- 1/4 cup olive oil - plus more for storage
- 2 tablespoons lemon juice - freshly squeezed
- 1 teaspoon salt - or to taste
Instructions
- Soak the dried chili peppers in hot water for about 20 minutes until softened. If using chili powder, skip this step.
- In a food processor, combine the softened chili peppers (or chili powder), garlic, cumin seeds, coriander seeds, caraway seeds, olive oil, lemon juice, and salt.
- Blend until smooth, adding more olive oil to reach desired consistency.
- Taste and adjust seasoning, adding more salt or lemon juice if needed.
- Transfer to a jar and drizzle a little olive oil on top for preservation. Store in the refrigerator.
Notes
Harissa can be adjusted for heat by varying the types and amounts of chilis used. Pair it with yogurt for a cooling dip.
Store in an airtight container in the refrigerator for up to one month.
You can also add roasted red peppers for a sweeter version, or smoked paprika for a smoky flavor.