Quick Harissa Sauce Recipes

CHEF JOHN'S HARISSA SAUCE

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.

HARISSA SAUCE

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 MARINARA

Steps:

• Empty the marinara into a large skillet and whisk in the harissa. Heat over medium heat until warmed through, stirring occasionally, about 5 minutes. Add pasta to the skillet, toss to coat and serve.

QUICK HARISSA SAUCE

Steps:

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

HARISSA SAUCE

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.

CHEF JOHN'S HARISSA SAUCE

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 untl 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.
• COOK'S NOTE:.
• If you have a gas stove, you may use an open flame to roast the red pepper. Turn heat to medium high and roast pepper over the flame, turning occasionally until the skin has blackened and blistered, 8 to 10 minutes. Place peppers in a bowl, cover with plastic wrap, and let steam. When cool, strip and discard skins. Substitute any red chiles for Fresno chiles.

HARISSA SAUCE

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.

HARISSA SAUCE

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.