CHEF JOHN'S HARISSA SAUCE
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
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
Provided by Food Network
Number Of Ingredients 12
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
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
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 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
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
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
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
Provided by Pierre Franey
Categories easy, weekday, condiments
Time 10m
Yield 1/3 cup
Number Of Ingredients 6
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
Provided by Molly O'Neill
Categories condiments, sauces and gravies
Time 5m
Yield About 3/4 cup
Number Of Ingredients 6
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
More about "harissahotpeppersauce recipes"
HARISSA IS SO HOT RIGHT NOW: 20 RECIPES THAT PROVE IT - CO
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Author Heather SagePublished 2019-07-27Estimated Reading Time 6 mins
- Egg, Cheddar and Green Harissa Puff Pastry Squares: Now this is one superb way to wake up your taste buds in the morning. (via Blogging Over Thyme)
- Skinny Tandoori Butter Sweet Potato Fries With Creamy Baked Harissa Feta: Sweet potato fries are fab on their own, but when served with a creamy, spiced feta-brie-cream-cheese dip… well, we’re pretty sure it doesn’t get better than that.
- Carrot Salad With Harissa, Feta and Mint: Carrots go from “womp womp” to “WOW” in a flash with this recipe. (via Smitten Kitchen)
- Chickpea Crust Pizza With Harissa and Spinach: Chickpeas and harissa are a natural pairing, so it’s no surprise that the latter makes an awesome sauce for a naturally gluten-free pie.
- Moroccan Spiced Pumpkin Chickpea Stew: This spicy stew packed with veggies, protein and tons of flavor is excellent served over your favorite grain, from couscous to quinoa.
- Savory Spaghetti Squash Cakes With Poached Eggs and Harissa (Gluten-Free): Roasted spaghetti squash forms the bulk of these fantastic fritters that are pretty darn irresistible all on their own.
- Fresh Squeezed Heirloom Harissa Bloody Mary: We believe there is absolutely no reason you should be sipping on a boring bloody Mary. Keep things super fresh and spicy with this tempting fresh tomato blend.
- Grilled Harissa Shrimp Skewers With Basil Oil and Cilantro: Here, fresh herbs and a mildly spicy harissa paste work their magic on shrimp without overwhelming its delicate, sweet flavor.
- Harissa Roasted Baby Potatoes: These petite potatoes enrobed in a homemade harissa paste should definitely be invited to your next cookout. Who doesn’t love a spicy side or appetizer served on a stick?
- Harissa Chicken Wings: Ain’t no thang like these harissa-rubbed chicken wings. (via Confessions of a Foodie)
HARISSA SAUCE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (1)Category Main Course, SauceCuisine African, AmericanCalories 65 per serving
- Roast the Peppers. Preheat oven to broil. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), skin sides up, and broil for 5-10 minutes, until the skins are blackened and blistered, turning every few minutes to evenly roast the peppers. Check after 5 minutes and remove the smaller peppers as needed. They will char faster.
- Transfer the peppers to a bowl and cover them with plastic or a paper towel, or place them into baggies or paper bags to let the skins steam and loosen. Peel away the skins and discard them.
- Heat a small pan to medium heat. Add the coriander seeds, caraway seeds and cumin seeds and dry toast them for 1-2 minutes, shaking the pan a bit, until the seeds become fragrant.
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