Harissa is a North African chili sauce that is typically associated with Morocco, Tunisia and Algeria. Recipes for Harissa can vary greatly from region to region; however most recipes have chili pepper, garlic and olive oil. This Harissa features a combination of California and Guajillo chili peppers, lemon, garlic, tomato, olive oil and a slew of wonderfully fragrant spices (all spices can easily be found at your local grocery store). Harissa can be used in many different ways. Here are some ideas: Mix a few spoonfuls of Harissa with plain yogurt and use as a dip or marinade. Toss with fresh pasta and vegetables for a spicy fusion dish. Spread a thin layer of Harissa on your burger bun for an exotic alternative to ketchup. Continue reading for the recipe.
Harissa
Adapted from the New York Times.
5 medium dried red chili peppers, stems removed*
¼ cup red wine vinegar
3 tablespoons lemon juice
½ teaspoon grated lemon zest
6 cloves garlic, finely chopped
¼ cup extra virgin olive oil
1 teaspoon coriander seeds
½ teaspoon fennel seeds
¼ teaspoon freshly ground pepper
¼ teaspoon ground allspice
1/8 teaspoon nutmeg
½ teaspoon kosher salt
⅓ cup tomato paste
Soak chili peppers in vinegar for at 30 – 45 minutes (until soft). Add chilies, vinegar, lemon juice, lemon zest, garlic and olive into a food processor and process until smooth.
In a small frying pan, lightly toast coriander and fennel seeds (no need to add oil). Grind up spices with a mortar and pestle or spice grinder. Add ground coriander and fennel seeds to the food processor with pepper, allspice, nutmeg, salt and tomato paste. Process until smooth (drizzle in extra olive oil if the mixture seems too thick).
Makes 1 cup.
* I used a mixture of 3 california chili peppers and 2 guajillo chili peppers and my Harissa turned out spicy and flavorful (but not 5 alarm)! Feel free to experiment with different types of dried chili peppers. Dried chipotle peppers will give your Harissa a smokier flavor.
1/8
Wendy (The Weekend Gourmet) says
OMG…that looks so good! I love whipping up stuff like this to keep on hand. It makes weeknight meals SO much easier to pull together. I made mojo de ajo this weekend and still have enough left for a couple more meals!
Suchitra says
Thumbs up! Really great presentation- loved the flavors you have used!
Katie B says
Wowee…this is tip top!
Will be giving this a shot for sure!
Katie B says
Sorry, forgot to ask – how long will this keep for?
Dina Avila says
I’ve been looking for a harissa recipe that doesn’t involve bell peppers-have an allergy.
This looks perfect!
Thanks for posting.
Cheers!
nesrine says
I always wondered how I can make this? am Egyptian and love it!!
thank you foe sharing 🙂
whatsfordinneracrossstatelines says
I love this, I recently picked up some harissa hummus that was too die for! I’m going to use your spices and incorporate it into the hummus if you don’t mind!
-gina-
Lauren says
I love spicy stuff so Harissa has always been high on my list of things to try. Although I have never gotten round to it, your recipe doesn’t look too difficult so I should give it a try. Your photos looks beautiful.
Eileen says
I’m not a big fan of hot & spicy but I always enjoy your posts, and photos!
Debbie says
I am getting fixated to everything you make and your beautiful pictures….I just used this spice in a recipe – but I didn’t make it – I bought it!
Amy K. says
this is definitely worth a try! i’m bookmarking it!
beautiful photos!
Jason Phelps says
Harissa has been on “the list” to make for some time. I hadn’t gotten around to it yet, but your post has inspired me.
Thank You
Jason
Jeannie says
That looks like one very spicy sauce! Have lots of spices here so this should be well accepted by the boys! They love anything food that is spicy!
Kooky Girl says
Lovely recipe. I added a spoon of this to some soup I made the other day to add a little heat and spice – delicious !
Emily @Cleanliness says
Absolutely divine! No two ways about it!
Well done 🙂
Gree says
I love the photos! To be honest I have always liked harissa but I wasn’t sure exactly what it was..thanks for the inventive ideas on using it!
penny aka jeroxie says
Thanks for the recipe. BOOKMARKED.
The Cheese Goddess says
Beautiful job on the post! This is like a magazine snapshot– informative, stylish and useful!
Sharlene (Wheels and Lollipops) says
I’ve been hunting for ‘the’ perfect harissa recipe for years now, going to give this one a try. Harissa is a condiment that I discovered only after moving to France years ago, I love the complexity of the sauce.
Brandon Matzek says
@Katie B Harissa will last for a while in the fridge as long as you keep the top covered with a thin layer of olive oil.
@Gina I’ll have to try mixing a spoonful in some hummus. Great idea!
@Jason Phelps Thanks! I hope you give it a try.
@Kooky Girl That is a great addition. I would think a spoonful of this would go very well in a chicken soup.
Stephanie says
I made this once, just to try it. Stored nicely, but I just couldn’t think of enough things to use it on. Suggestions?
Brandon Matzek says
@Stephanie You could certainly mix a spoonful in with soup or toss with pasta. I recently stirred a spoonful of Harissa in with some ketchup to make a flavorful dipping sauce for chicken tenders (I love my dippies)! Perhaps try mixing some in with warmed cream cheese for a dip. Anyone else have some ideas? Thanks!
Andrew says
Harrissa with eggs is great. Harissa with potatoes. Harrissa with Tuna really anything that is bland that you would like to “kick up a notch”