Harissa Sauce Recipes

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EASY HARISSA RECIPE



Easy Harissa Recipe image

Make this easy harissa paste with dried chiles, garlic, and warm North African spices and keep it in the fridge for use on meat, chicken, fish, or even veggies. You can also stir in a bit of harissa in your soups and stews or to add a little kick to your shakshuka or hummus!

Provided by Suzy Karadsheh

Categories     Condiment     Sauce

Time 10m

Number Of Ingredients 12

7 Dried New Mexico Chiles or Guajillo Chiles
6 oz jarred roasted red peppers (drained rinsed, and dried (2 large peppers))
2 tbsp tomato paste
4 large garlic cloves (peeled)
1 tsp caraway seeds (toasted and ground (use a mortar and pestle, grinder or food processor))
2 tsp ground coriander
2 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper
Kosher salt
Juice of 1 large lemon (2 tbsp fresh lemon juice)
2 tbsp quality extra virgin olive oil (more for later)

Steps:

  • Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
  • Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
  • Make the harissa paste. Run the food processor, and while it's running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
  • Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.

Nutrition Facts : ServingSize 2 tbsp, Calories 13.4 kcal, Carbohydrate 0.6 g, Protein 0.1 g, Fat 1.3 g, SaturatedFat 0.2 g, Sodium 11 mg, Fiber 0.2 g, Sugar 0.2 g

CHEF JOHN'S HARISSA SAUCE



Chef John's Harissa Sauce image

Harissa is probably my all-time favorite hot sauce, and one I'm sure you've seen me use in a bunch of recipes here. A small spoonful of this makes virtually any savory dish better.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 red bell peppers, halved and seeded
6 Fresno chile peppers
1 habanero pepper
2 tablespoons vegetable oil
¼ teaspoon caraway seeds, or more to taste
¼ teaspoon coriander seeds, or more to taste
½ teaspoon ground cumin
½ teaspoon dried mint
1 teaspoon kosher salt, or to taste
4 garlic cloves, peeled
1 lemon, juiced
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
  • Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.

Nutrition Facts : Calories 99.4 calories, Carbohydrate 9.6 g, Fat 7.2 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 326.2 mg, Sugar 3.9 g

HARISSA SAUCE



Harissa Sauce image

Provided by Food Network

Number Of Ingredients 12

1 red onion, diced
1 tablespoon chopped garlic
Olive oil
2 roasted red peppers, peeled, seeded and stemmed
2 oven roasted tomatoes (plum tomatoes, cut in half and baked in 200 degree oven with olive oil, salt, and pepper for about 6 hours)
1 teaspoon fresh chopped thyme
1/2 teaspoon cayenne pepper
1/8 teaspoon turmeric
1/8 teaspoon cinnamon
Pinch ground cloves
Salt and pepper
Fresh chopped mint

Steps:

  • Saute onion and garlic in 1 or 2 tablespoons of olive oil until soft and translucent, about 5 minutes. Let cool. Mix all ingredients in food processor and serve at room temperature with fish.

HARISSA SAUCE



Harissa Sauce image

Harissa is a fiery-hot Moroccan condiment that is usually served with couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 6

1/4 cup cumin seeds
1/4 cup coriander seeds
4 small dried chile peppers
2 garlic cloves, peeled and finely chopped
Salt
2 to 3 tablespoons olive oil

Steps:

  • Place the seeds in a saute pan over medium heat, and dry-roast, shaking pan often, until they give off an aroma, about 5 minutes.
  • Pound seeds in a mortar to a rough powder. Add peppers and pound until flaky. Stir in garlic and salt to taste. Gradually add olive oil until a runny paste is formed. Store in an airtight container; keep refrigerated until ready to use.

HARISSA SAUCE



Harissa Sauce image

Categories     Sauce     Food Processor     Garlic     Broil     Quick & Easy     Spice     Bell Pepper     Caraway     Bon Appétit

Yield Makes about 2 2/3 cups

Number Of Ingredients 7

1 tablespoon coriander seeds
1 tablespoon caraway seeds
4 large garlic cloves, unpeeled
4 large red bell peppers
1/2 cup extra-virgin olive oil
1 tablespoon sugar
2 teaspoons dried crushed red pepper

Steps:

  • Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

HARISSA SAUCE



Harissa Sauce image

Harissa is a spice mix used in the Middle East and Africa as a condiment, a grilling sauce, and it's often an ingredient in other dishes. There are many variations to this recipe, but this is a fairly typical one.

Provided by Barb R

Categories     African

Time 45m

Yield 1/2 cup

Number Of Ingredients 7

12 dried hot red chili peppers
1 large garlic clove (or 2-3 small ones)
1 teaspoon ground cumin
1 teaspoon caraway seed
1 teaspoon coriander seed
1 teaspoon salt
1/3 cup olive oil

Steps:

  • Remove the seeds from the chili peppers and soak the pepper in water for 1/2 to rehydrate. Heat cumin, caraway and coriander seeds over low heat for one minute. Put all the ingredients in a blender and blend until smooth.
  • From Margarita's International Recipes.

Nutrition Facts : Calories 1361.8, Fat 146.8, SaturatedFat 20.1, Sodium 4675, Carbohydrate 16.7, Fiber 7.1, Sugar 5.1, Protein 3.8

HARISSA SAUCE



Harissa Sauce image

Provided by Pierre Franey

Categories     easy, weekday, condiments

Time 10m

Yield 1/3 cup

Number Of Ingredients 6

12 jalapeno peppers
3 cloves garlic, peeled
1 teaspoon caraway seeds
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup olive oil

Steps:

  • Cut off the stems of the jalapeno peppers. Cut off and discard the veins and seeds. Chop the peppers coarsely.
  • Put the peppers and all of the remaining ingredients in a food processor or blender. Blend to a fine liquid texture.

Nutrition Facts : @context http, Calories 827, UnsaturatedFat 69 grams, Carbohydrate 24 grams, Fat 83 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 14 milligrams, Sugar 11 grams

HARISSA SAUCE



Harissa Sauce image

Make and share this Harissa Sauce recipe from Food.com.

Provided by Mirj2338

Categories     Sauces

Time 10m

Yield 24 serving(s)

Number Of Ingredients 7

2 tablespoons crushed red pepper flakes
1 tomatoes, peeled,seeded and chopped
1 clove garlic, peeled
1/2 teaspoon caraway seed
1/4 teaspoon ground cumin
1/4 teaspoon salt
olive oil (as required)

Steps:

  • In a blender or with a mortar and pestle grind the peppers finely.
  • Add the garlic, spices, tomato and salt.
  • Crush until well blended.
  • Scrape the mixture into a jar, pour over just enough olive oil to cover, cover tightly and refrigerate until needed.
  • Considering how hot the sauce is, this quantity should last for quite a while.

Nutrition Facts : Calories 2.7, Fat 0.1, Sodium 24.7, Carbohydrate 0.5, Fiber 0.2, Sugar 0.2, Protein 0.1

QUICK HARISSA SAUCE



Quick Harissa Sauce image

Provided by Molly O'Neill

Categories     condiments, sauces and gravies

Time 5m

Yield About 3/4 cup

Number Of Ingredients 6

1/2 cup olive oil
1 teaspoon cayenne pepper
1 tablespoon ground cumin
2 tablespoons tomato paste
1/4 cup lime juice
1/2 teaspoon salt

Steps:

  • In a small bowl, combine all the ingredients and whisk until smooth. Serve with the vegetable tagine, above.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 81 milligrams, Sugar 1 gram

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