Harissa Sauce or Harissa Paste is a spicy chile sauce blended with spices. Add to marinades, hummus, salad dressings and more for some heat! If you enjoy spicy food, meet your new best friend!
What is Harissa Sauce?
Harissa is a Tunisian (North African) hot chili pepper paste. The main ingredients can be one or a blend of any roasted red peppers, Baklouti pepper, serrano peppers, and other hot chili peppers, spices and herbs such as garlic paste, preserved lemon, coriander seed, saffron, rose, or caraway, as well as some vegetable or olive oil to carry the oil-soluble flavors. Needless to say, this is a SUPER flavorful sauce!
Historically harissa hailed from the Middle East and was made with Maghrebi hot chili peppers. I’ve also seen Moroccan versions and others that use fresno chiles and bird’s eye chiles.
What Chilies To Use?
Since these chiles aren’t available worldwide, but the condiment was so tasty, other cultures started making their own adaptations of harissa sauce using local pepper varieties.
The original harissa recipe uses roasted red peppers, garlic, serrano peppers, coriander, caraway seed and olive oil for preservation. Some even added rose petals. Fancy!
Some use tomatoes, tomato paste, smoked or roasted garlic and red bell peppers, smoked paprika, cumin, salt and even mint.
I haven’t been able to find any recipes that still use rose water or rose petals, but hey, be my guest!
I use New Mexico dried chilies, which are in the International aisle near Latin foods and sometimes just labeled “chile peppers,” but you can always special order other blends and flavors or use chipotle for a smoky heat.
Ingredients
For such a short ingredient list, this harissa sauce really does pack a punch.
- Dried peppers – Sometimes just labeled “chile peppers,” they may also be called guajillo peppers or arbol peppers.
- Garlic – It’s always best to use fresh garlic. It packs way more of a punch than the pre-minced bottled version.
- Roasted red pepper – You can easily find a jar of these at your local grocery store.
- Caraway seeds – These seeds add a nutty, bittersweet sharpness with a hint of citrus to this sauce.
- Extra virgin olive oil – For sauces like this, I like to make sure to use a good quality olive oil. They’re pricier but worth it.
- Seasonings – I’d be willing to bet you already have both coriander and cumin in your spice cabinet.
- Lemon juice – This is optional, but it does add a nice zing and some zest to our spicy sauce.
Variations
There are plenty of ways for you to make this harissa sauce your own. Here are a few suggestions.
- Toast spices – If you want to intensify the flavors, toast spices (caraway seeds, coriander and cumin) in a dry skillet ahead of time.
- Lemon juice – Some folks like to add a spritz of lemon juice to their homemade harissa- this is up to you.
- Add ins – If you’d like to add some fresh herbs to your sauce, something like cilantro or parsley would be perfect.
Using Dried Chiles
Most recipes that use dried chiles also require you to reconstitute them in water, then remove all the seeds and the steam. My version just uses them dry.
I do break off the stems, but otherwise the food processor will blend seeds right on in and other liquids will soften the peppers.
Some use a mortar and pestle bowl to grind the chiles before adding the liquids. It’s really up to you. Just to be safe, you might want to wear gloves. Touching your eyes after handling these peppers is a big no no.
How to Make Harissa Sauce
My process is really easy and it will take longer to gather the ingredients than it will to actually make the sauce.
- Combine ingredients. Combine the dried peppers, garlic, roasted red pepper, caraway seeds, olive oil, coriander and cumin to the food processor.
- Pulse until a paste forms. If the mixture is still too thick, add more olive oil, one tablespoons at a time, until the desired consistency.
- Store or use immediately. Cover and store in the refrigerator or use immediately.
Uses
Well, you can use a harissa paste in so many dishes- just about anything you would typically use any other hot sauce. A little goes a long way and packs a punch.
I like to top hummus with mine or blend it with plain Greek yogurt for an excellent marinade worthy of chicken, meats and seafood, even vegetables! Dip tortilla chips right on in or use to punch up soups and stews.
It also makes a great salad dressing and many people make harissa potatoes, beans and vegetables. Anything you’d use hot sauce on, can be used with harissa.
Storage & Freezing
How to Store Harissa Sauce
You can store leftover harissa sauce in an airtight container in the fridge for up to one week.
Can I Freeze Harissa Sauce?
It can also be frozen. I like to freeze it in an ice cube tray and then pop out the individual pieces to use in small doses.
More Spicy Sauce Recipes
If you like a good spicy sauce as much as I do, here are some of my favorites that I know you’ll love too.
Harissa Sauce
Ingredients
- 15 dried New Mexico chile peppers stems removed
- 3 garlic cloves
- 1 roasted red pepper
- 1 teaspoon caraway seeds
- 3-6 tablespoons extra virgin olive oil divided
- 1 teaspoon coriander
- 1/2 teaspoon cumin
Instructions
- Combine the dried peppers, garlic, roasted red pepper, caraway seeds, 3 tablespoons of the olive oil, coriander and cumin to the food processor. Pulse until a paste forms. If the mixture is still too thick, add more olive oil, one tablespoons at a time, until the desired consistency.
- Cover and store in the refrigerator or use immediately.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings section.
Nutrition
