Harissa Sauce Recipe

Name: Harissa Sauce Recipe
Prep time: 35 min
Total time: 35 min
Yield: 1 cup
Ingredients: 8 dried chilis; 1 cup boiling water; 1 ¼ teaspoon ground cumin; 1 ¼ teaspoon ground coriander; 1 teaspoon caraway seeds; 2 whole roasted red peppers; 3 garlic cloves; 1 teaspoon kosher salt; 1 teaspoon paprika; 1 tablespoon tomato paste; 3 tablespoons lemon juice; ⅓ cup extra virgin olive oil; ¼ teaspoon cayenne pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
35 mins
Total Time
35 mins
Servings
1 cup
Calories
717 kcal
Course
Condiments
Cuisine
Mediterranean, Middle Eastern

Harissa Sauce Recipe

Robert Berry

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Made from a basic mix of fresh ingredients, homemade harissa sauce is a simple recipe that will infuse any dish with spicy, smoky, and subtly tangy flavors. Plus, it not only tastes better but it is also cheaper than its store-bought alternatives.

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Ingredients

Servings

8 dried chilis I used 3 guajillo chili peppers, 3 Ancho chili peppers, and 2 Arbol chili peppers*
1 cup boiling water
1 ¼ teaspoon ground cumin
1 ¼ teaspoon ground coriander
1 teaspoon caraway seeds
2 whole roasted red peppers from jarred - drained
3 garlic cloves
1 teaspoon kosher salt
1 teaspoon paprika you can use sweet Spanish paprika or smoked paprika
1 tablespoon tomato paste optional
3 tablespoons lemon juice
⅓ cup extra virgin olive oil
¼ teaspoon cayenne pepper optional

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Instructions

Place the dried chilies in a medium-sized bowl and add the boiling water.
Place a weighted bowl* on top to keep the chilies submerged and to rehydrate them. Let them steep for 30 minutes, and then drain.
Remove the stems and deseed all the chili peppers. You can remove all of the seeds or keep some for added heat, depending on your preference.
Place the chili peppers in the food processor (or blender). Add the ground cumin, coriander, caraway seeds, roasted red pepper, garlic, kosher salt, paprika, tomato paste, lemon juice, olive oil, and cayenne pepper.
Pulse until pureed and smooth.
Place in an airtight container and refrigerate if not using right away.

Notes

: I used ground spices to save time. However, you can use whole spices and grind them yourself. If you decide to do so, I recommend toasting an equal amount of whole spice in a cast iron skillet for 3-5 minutes before grinding them in a spice grinder or with a mortar and pestle.
: To store your harissa sauce, transfer it to an airtight container or jar and store it in the refrigerator for 2-3 weeks. I also recommend pouring a thin layer of olive oil over the top of the sauce before storage to prolong its shelf life, as this layer will help limit exposure to oxygen and bacteria.
: This red harissa recipe can be frozen for up to one month in an airtight, freezer-safe container. For easier portion sizes, pour your sauce into an ice cube tray, freeze until solid, and then transfer the individual cubes into a Ziplock bag.
: To thaw frozen harissa, place it in the fridge overnight or until ready to use.
Yields: This recipe makes approximately 1 cup of harissa. The nutritional values below are for the whole recipe.
Dried chilies: Use this recipe as a starting place, but feel free to use different types of dried chilies to make this sauce.
Toast spices: I used ground spices to save time. However, you can use whole spices and grind them yourself. If you decide to do so, I recommend toasting an equal amount of whole spice in a cast iron skillet for 3-5 minutes before grinding them in a spice grinder or with a mortar and pestle.
Storage: To store your harissa sauce, transfer it to an airtight container or jar and store it in the refrigerator for 2-3 weeks. I also recommend pouring a thin layer of olive oil over the top of the sauce before storage to prolong its shelf life, as this layer will help limit exposure to oxygen and bacteria.
Freezing: This red harissa recipe can be frozen for up to one month in an airtight, freezer-safe container. For easier portion sizes, pour your sauce into an ice cube tray, freeze until solid, and then transfer the individual cubes into a Ziplock bag.
Thawing: To thaw frozen harissa, place it in the fridge overnight or until ready to use.

Nutrition Information

Show Details

Calories 717kcal (36%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 74g (114%) Saturated Fat 10g (50%) Polyunsaturated Fat 8g Monounsaturated Fat 53g Sodium 2505mg (104%) Potassium 483mg (14%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 2550IU (51%) Vitamin C 27mg (30%) Calcium 97mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 1cup

Amount Per Serving

Calories 717 kcal

% Daily Value*

Calories	717kcal	36%
Carbohydrates	17g	6%
Protein	3g	6%
Fat	74g	114%
Saturated Fat	10g	50%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	53g	265%
Sodium	2505mg	104%
Potassium	483mg	10%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	2550IU	51%
Vitamin C	27mg	30%
Calcium	97mg	10%
Iron	4mg	22%