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    Home / Recipes / Ingredient / Sauce

    2 Aug 19, 2010 Photo  |   Jump to Recipe

    Harissa

    Harissa

    This post may contain affiliate links.

    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.

    Chili Peppers

    Harissa

    Harissa

    by Brandon Matzek
    Adapted from the New York Times.
    5 from 2 votes
    Print Recipe Pin Recipe
    Servings 1 cup

    Ingredients
      

    • 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

    Instructions
     

    • 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).

    Notes

    * 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.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Harissa

     

    1/8

    2
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Photo Tags: allspice, black pepper, chili peppers, coriander, fennel, garlic, harissa, kosher salt, lemon, nutmeg, red wine vinegar, tomato

    Reader Interactions

    Comments

    1. Wendy (The Weekend Gourmet) says

      September 21, 2010 at 4:53 pm

      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!

      Reply
    2. Suchitra says

      September 21, 2010 at 6:35 pm

      Thumbs up! Really great presentation- loved the flavors you have used!

      Reply
    3. Katie B says

      September 21, 2010 at 7:06 pm

      Wowee…this is tip top!

      Will be giving this a shot for sure!

      Reply
    4. Katie B says

      September 21, 2010 at 7:07 pm

      Sorry, forgot to ask – how long will this keep for?

      Reply
    5. Dina Avila says

      September 21, 2010 at 7:20 pm

      I’ve been looking for a harissa recipe that doesn’t involve bell peppers-have an allergy.
      This looks perfect!
      Thanks for posting.
      Cheers!

      Reply
    6. nesrine says

      September 21, 2010 at 8:02 pm

      I always wondered how I can make this? am Egyptian and love it!!
      thank you foe sharing 🙂

      Reply
    7. whatsfordinneracrossstatelines says

      September 21, 2010 at 8:52 pm

      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-

      Reply
    8. Lauren says

      September 21, 2010 at 9:19 pm

      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.

      Reply
    9. Eileen says

      September 22, 2010 at 12:05 am

      I’m not a big fan of hot & spicy but I always enjoy your posts, and photos!

      Reply
    10. Debbie says

      September 22, 2010 at 1:41 am

      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!

      Reply
    11. Amy K. says

      September 22, 2010 at 2:22 am

      this is definitely worth a try! i’m bookmarking it!
      beautiful photos!

      Reply
    12. Jason Phelps says

      September 22, 2010 at 2:47 am

      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

      Reply
    13. Jeannie says

      September 22, 2010 at 5:44 am

      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!

      Reply
    14. Kooky Girl says

      September 22, 2010 at 8:56 pm

      Lovely recipe. I added a spoon of this to some soup I made the other day to add a little heat and spice – delicious !

      Reply
    15. Emily @Cleanliness says

      September 22, 2010 at 4:17 pm

      Absolutely divine! No two ways about it!

      Well done 🙂

      Reply
    16. Gree says

      September 23, 2010 at 1:58 am

      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!

      Reply
    17. penny aka jeroxie says

      September 23, 2010 at 9:50 am

      Thanks for the recipe. BOOKMARKED.

      Reply
    18. The Cheese Goddess says

      September 23, 2010 at 9:33 pm

      Beautiful job on the post! This is like a magazine snapshot– informative, stylish and useful!

      Reply
    19. Sharlene (Wheels and Lollipops) says

      September 25, 2010 at 1:08 pm

      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.

      Reply
    20. Brandon Matzek says

      September 28, 2010 at 2:10 pm

      @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.

      Reply
    21. Stephanie says

      September 28, 2010 at 6:11 pm

      I made this once, just to try it. Stored nicely, but I just couldn’t think of enough things to use it on. Suggestions?

      Reply
    22. Brandon Matzek says

      October 5, 2010 at 11:29 pm

      @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!

      Reply
    23. Andrew says

      January 28, 2013 at 8:07 pm

      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”

      Reply
    5 from 2 votes (2 ratings without comment)

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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