RECIPE: Homemade Harissa

RECIPE: Homemade Harissa #spicy #condiment
Harissa is a spicy red pepper sauce used in North African cuisine. I first stumbled upon it while researching Preserved Lemons (another common ingredient in North African dishes- stay tuned for that recipe!). Harrisa is a spicy, paste-like blend of hot peppers, garlic and spices- making for a delicious condiment that can be used in an assortment of dishes. Simply add to any dish for some extra flavor and heat. So far I’ve tried it in pasta sauce, on pizza and mixed into scrambled eggs. I plan on adding to everything I can think of!

Homemade Harissa #sauce #spicy #northafrican

*For instructions on how to roast a bell pepper, click here.

Homemade Harissa #recipe #spicy

This recipe yields approx. 1 ½ cups of sauce. I doubled this to make a total of 3 cups, packaged in 8 oz. jars. Any combination of dried peppers will work for this recipe, so feel free to adjust to what you can find at your local grocery store. You’ll need a total of 5 dried peppers (in addition to the fresh bell peppers).

Homemade Harissa #recipe #sauce #spicy

Place dried chiles in a heatproof bowl and cover in boiling water. Place a ceramic plate over the top and set aside for 20-30 minutes, until chiles are softened.

Homemade Harissa #recipe #spicy

Slice off the tops of the softened chiles and remove the seeds from inside. Place all ingredients into a food processor. Purée until smooth, then slowly pour in the olive oil to thicken the sauce.

Homemade Harissa #recipe #spicy #sauce

Will last 2-3 weeks in the refrigerator.

Homemade Harissa
 
Prep time
Total time
 
Author:
Recipe type: Condiment
Cuisine: North African
Serves: 1½ cups
Ingredients
  • 2 red bell peppers, *roasted
  • 2 dried ancho chiles
  • 1 dried chile de arbol
  • 2 chipotle chiles in adobo
  • 1 dried japones chiles
  • 2 cloves of garlic, peeled
  • Lemon zest
  • Juice of ½ lemon
  • Salt, to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1-2 tablespoons olive oil
Instructions
  1. Place dried chiles in a heatproof bowl and cover in boiling water. Place a ceramic plate over the top and set aside for 20-30 minutes, until chiles are softened.
  2. Slice off the tops of the softened chiles and remove the seeds from inside. Place all ingredients into a food processor. Purée until smooth, then slowly pour in the olive oil to thicken the sauce.
  3. Will last 2-3 weeks in the refrigerator.

harissa-8

Harissa recipes to try: