If you like spicy foods, you will enjoy this homemade harissa sauce. I have to be honest, it’s the first time I’m making a harissa sauce so I’m not exactly sure if that’s the right taste or consistency but it must be close! I believe the sauce is supposed to be spicier and may be a little thicker.. But I thought it was great like that and the taste.. Oh.. It was more than enough spicy for me haha!
If you are not familiar with harissa, harissa is spicy condiment used in North African and Middle Eastern cooking. It’s made with a blend of hot chile peppers, garlic, olive oil, lemon and spices such as cumin, coriander, caraway and mint. It’s very tasty but a little bit goes a long way!
Harissa goes well with couscous, certain salads and vegetables, or meat such as eggs, chicken or fish.
I hope you enjoy this recipe!
- 6 whole roasted peppers (can of 11.5 ounces)
- 2 chipotle chili in abodo
- 1 dried chile de arbol
- 1 cup boiling water
- 1-2 clove garlic
- Juice of ½ lemon
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon dried chipotle
- ¼ teaspoon sea salt, or more to taste
- Soak dried chile in boiling water for about an hour or until softened. Drain water.
- In a food processor or small blender, combine all ingredients together and blend until smooth.
- Store in a jar and keep in the refrigerator up to a month. Stir before using.