Homemade Harissa
Prep Time
Cook Time
Total Time
Make harissa - a fiery, North African hot sauce - at home and you'll be adding to everything from dips to stews. Use different types of peppers to adjust the heat from mild to blowing out your ears.
Recipe Type: Condiment
Yield: Makes about 1 cup
  • 1½ ounces various dry chilies, seeded (wear gloves!)
  • 2 fresh red hot chili peppers
  • 4 cloves garlic
  • ½ teaspoon caraway seeds
  • ¼ teaspoons coriander seeds
  • ¼ teaspoons cumin seeds
  • ¼ cup plus 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon tomato paste
  • ½ teaspoon salt
  1. Preheat the oven to 400F.
  2. Put the dry chilies in a bowl and cover with hot water. Soak for 30 minutes to 1 hour.
  3. Put the fresh chili peppers on a baking sheet and roast 20 minutes, or until lightly charred. Remove from the oven and put in a brown paper bag or wrap in paper towels to cool. Scrape away charred skin and roughly chop.
  4. Lightly toast the caraway, coriander, and cumin seeds in a hot pan until aromatic, about 3 minutes. Grind in a spice grinder.
  5. Put all the ingredients in a food processor and pulse until well combined and smooth. Store in a glass jar in the fridge for up to 1 month.
Gluten free, Parve, Vegetarian, Vegan
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/homemade-harissa-recipe/