Harissahotpeppersauce Recipes

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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



Harissa image

Serve this spicy North African-style condiment as a sauce for fried or roast chicken, as a marinade for pork chops or grilled steak, or to add kick to plain mayonnaise.

Provided by Food Network Kitchen

Categories     condiment

Time 50m

Yield 2 1/2 cups

Number Of Ingredients 9

10 dried New Mexico chiles (2 ounces), stems removed
8 dried guajillo chiles (1 1/2 ounces), stems removed
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole cumin seeds
1/4 cup vegetable oil
1 tablespoon kosher salt
6 cloves garlic, roughly chopped
Juice of 1 lemon (about 2 tablespoons)
Freshly ground black pepper

Steps:

  • If you want spicy harissa, include the chiles' seeds; if not, slit them open to remove and discard the seeds. Tear the chiles into large pieces and place them in a medium bowl. Carefully pour 4 cups boiling water over chiles and set aside until softened, about 20 minutes.
  • Meanwhile, place the coriander and cumin seeds in a small skillet and cook over medium heat, swirling the pan often, until the spices are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices into a blender, add the oil, salt, garlic and lemon juice, and puree until smooth. Drain the chiles, reserving 1 cup of the soaking liquid (discard remaining liquid). Add the chiles and reserved liquid to the blender and puree on high until very smooth, about 2 minutes. Season the harissa with pepper and transfer to an airtight container. Refrigerate for up to 2 weeks.

HARISSA (HOT PEPPER SAUCE)



Harissa (Hot Pepper Sauce) image

Harissa is hot pepper sauce from North Africa. It works well as a baste, dip or marinade. If you cannot get asafoetida powder use garlic instead.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 10m

Yield 1/2 cup

Number Of Ingredients 7

8 ounces fresh hot chili peppers
1/2 teaspoon yellow asafoetida powder
1 teaspoon ground caraway seed
1 teaspoon salt
1 1/2 teaspoons fresh ground pepper
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander

Steps:

  • Place the chilies in a processor and chop until coarsely ground.
  • Add the other ingredients and process until smooth.
  • Thin with rapeseed oil if required.

Nutrition Facts : Calories 247.3, Fat 3.8, SaturatedFat 0.3, Sodium 4698.3, Carbohydrate 54.2, Fiber 12.3, Sugar 23.5, Protein 12.2

HARISSA - MOROCCAN HOT SAUCE



Harissa - Moroccan Hot Sauce image

The fire engine color of this sauce is a sign of what is to come; harissa is hotter then hot. Once it is given a chance to sit for a while, the flavors of the lemon, cumin and chiles mix to make a wonderful sauce. Used sparingly it adds zest to stews, soups, and casseroles, it is also great served with lamb and beef. Added to dips it kicks things up just a tad. Be careful it is HOT! Source: Condiments by Kathy Gunst

Provided by Chef Shadows

Categories     Sauces

Time 1h21m

Yield 1/2 cup

Number Of Ingredients 6

1 cup dried hot red chili pepper
2 teaspoons salt
4 garlic cloves, peeled
2 tablespoons lemon juice, approx
1 teaspoon ground cumin powder
olive oil

Steps:

  • Place the chiles in a medium saucepan and cover with cold water.
  • Place over high heat and let the water come to a boil.
  • Remove from heat and let sit for about an hour.
  • Drain the chiles and place in a blender or food processor along with the salt and garlic.
  • Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don't seem to be blending, add additional lemon juice as needed.).
  • Once the mixture is thoroughly blended, remove and place in a small glass jar.
  • Stir in the cumin and smooth the mixture down.
  • Pour enough olive oil over the "harissa" to completely cover the top.
  • Cover and refrigerate.
  • Makes about 1/2 cup.

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

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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