Harissa Sauce Recipe
This spicy harissa sauce recipe is made with a variety of fresh roasted peppers and a mix of aromatic seasonings, great for rice, meats, veggies and more.
Servings: 8
Calories: 65kcal
Ingredients
- 2 red bell peppers
- 2 serrano peppers or other peppers - see recipe notes
- 1 hot pepper optional - habanero is great for extra heat
- 1/2 teaspoon coriander seeds or use 1/4 tsp ground coriander
- 2 teaspoon caraway seeds or use 1/4 tsp ground caraway
- 1/2 teaspoon cumin seeds or use 1/4 tsp ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried mint
- Salt to taste 1/2 teaspoon or more is good
- 6 cloves garlic chopped
- 3 tablespoons neutral oil vegetable oil, canola oil
- Juice from 1/2 a lemon or more to taste (+ zest, if desired)
Instructions
- 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.
- Set the roasted peppers into a food processor.
- 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.
- Transfer the seeds to a mortar along with the paprika, chili flakes, mint and salt. Grind them down with a pestle. Skip this step if using ground instead of seeds.
- Pour the spice mixture into the food processor with the roasted peppers. Add the fresh garlic, oil and lemon juice. Process until smooth. Adjust for salt to taste.
- Adjust for a thinner sauce with a bit more oil or water. Use immediately, or top with a bit of oil and store in an airtight container in the refrigerator.
Notes
Makes about 2 cups.
Nutrition
Calories: 65kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1159IU | Vitamin C: 48mg | Calcium: 10mg | Iron: 1mg