Harissa Sauce Recipe
This homemade Harissa sauce (also called Harissa paste) has been my favourite ever since I made it at home. It is a traditional North African chili paste that is spicy, smoky, and tastes delicious. I always keep a small jar in my fridge to add to stews, grilled meats, sandwiches, and dips.
Servings: 10 tablespoon
Calories: 23kcal
Equipment
- 1 Mixer/Blender Jar
Ingredients
- 7 dried red chilies (I used Kashmiri red chilies)
- 1 large red bell pepper
- 3 garlic cloves
- 1 tablespoon tomato paste
- 1 tablespoon olive oil (for grinding) and more to top if storing harissa.
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon toasted caraway seeds skip if you do not have them
- Salt to taste
Instructions
- Prepare dried chilies: Cut dried red chilies in half, remove seeds and stems. Soak them in hot water for 15 minutes or until soft. Tip: Wear gloves. Skip soaking if using fresh chilies.
- Roast red bell pepper: Rub a little oil on bell pepper before roasting. It helps to char evenly. Roast a large bell pepper over an open flame until its skin is charred. Transfer it in a bowl and cover it with a plate. This steams the pepper, making it easier to peel off the burnt skin. Don't worry if a few small charred bits remain. Then cut the bell pepper, remove the stem, and discard the seeds. Cut into pieces.
- Blending the Harissa paste: Drain the softened chilies. Add the drained chilies, roasted bell pepper, tomato paste, garlic cloves, ground cumin, ground coriander, smoked paprika, ground caraway seeds, salt, and lemon juice to your blender or food processor. Blend either coarse or smooth paste. If too thick, gradually add more olive oil. A little water can also be used. Taste and adjust salt, lemon juice, or smoked paprika as desired.
- Store Your Harissa paste: Transfer the paste to a clean, airtight jar. Crucial Storage Tip: Pour an extra layer of olive oil over the surface to seal and preserve it. Replenish this oil layer after each use. Enjoy your fresh, homemade harissa.
Video
Notes
- Protect your hands: Wear gloves when handling red chilies. Their oils can burn your skin.
- Avoid touching your face or eyes while working with chilies.
- Customize to taste: Taste as you blend the harissa paste. Adjust salt, lemon juice, or chilies to match your spice level.
- Enhance spices: Toast caraway, coriander, and cumin in a dry pan until fragrant, then grind for extra flavor.
- Adjust consistency: Add more olive oil or a little chili-soaked water while blending. Make Harissa thick like a paste or smooth like a sauce.
Nutrition
Calories: 23kcal | Carbohydrates: 2g | Fat: 2g | Sodium: 137mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 733IU | Vitamin C: 22mg | Calcium: 9mg