This Tunisian hot chili sauce is a popular condiment in Moroccan cuisine. With roasted peppers, fresh chili and toasted spices, this flavor-packed condiment is the perfect topping for hummus or couscous, or as an added kick in soups and tajines.
Steps
1
Roasting the Red Peppers
Ingredients
2 medium red bell peppers
To prepare the peppers, roast them over an open flame. Once they are charred, place in small bowl and cover with plastic wrap for 10 minutes to sweat. Remove the skin, coarsely chop them and set aside.
2
Preparing the Spices
Ingredients
1 1/2 tsp coriander seeds
1 1/2 tsp cumin seeds
1 1/2 tsp caraway seeds
To prepare the spices, bring a fry pan to medium–high heat. Add the spices and cook for 2 minutes until lightly toasted and aromatic.
Using a mortar and pestle, coarsely grind the coriander, cumin seeds and caraway seeds.
3
Finishing the Harissa
Ingredients
3 cloves garlic
1 fresh red serrano chile, chopped
1/2 lemon, juiced
1/2 tbsp lemon zest
1 tbsp liquid sweetener of choice
3 tbsp fresh parsley, chopped
pinch of sea salt
To finish the harissa, add the garlic and chile to the mortar and grind until mixture becomes a paste. Add the roasted red bell pepper, lemon juice, lemon zest, sweetener, parsley and sea salt and continue to grind until the finished mixture resembles a coarse paste.
Place in small container and store in refrigerator.
*Note: To finish, add olive oil, if desired.
14 Comments
Susan B•
How long will harissa keep in the refrigerator? Would freezing it change the texture very much?
Susan, this sauce typically lasts at least 4-5 days, sometimes longer depending on your preference as texture, color, and flavor shifts over time. I haven't done a freezer test on this item, but looking at the recipe, I'd say that it is relatively stable, but expect some change.
Just finished making the harissa. I pretty much used the grinder for the most part but at the end my hand got tired so I used a small food processor and pulsed it the rest of the way to finish. It was less coarse but did look like a thick paste. Would that change the taste? IT was really good though
How else can you char the pepper if I don't have an open flame? I just have a flat electric stove top and oven.
I do have a small charcoal grill that former owners left, but I have never used a charcoal grill before.
Hi Carrie. Great question. You can roast them! Preheat the oven to 425. Pop them in the oven on a baking sheet- keep them whole and do not use oil. Cook until they start to blacken, turning at least once throughout . Next, follow the steps to steam. Here is an interesting little tutorial I found. https://simple-veganista.com/how-to-roast-peppers/
Lauren
Jack--Hello. If you review the recipe, you will see that this is an oil-free recipe, the olive oil is optional. I would suggest, "to taste," and to your liking. I would use a teaspoon, but as I mentioned, it is not necessary. Thanks, Jack. Cheers, Char
Eric W • Rouxbe Staff •Susan, this sauce typically lasts at least 4-5 days, sometimes longer depending on your preference as texture, color, and flavor shifts over time. I haven't done a freezer test on this item, but looking at the recipe, I'd say that it is relatively stable, but expect some change.
Shirlee H •Just finished making the harissa. I pretty much used the grinder for the most part but at the end my hand got tired so I used a small food processor and pulsed it the rest of the way to finish. It was less coarse but did look like a thick paste. Would that change the taste? IT was really good though
Lauren L •Thanks, Sebnem! We always love getting positive feedback. I love this one, too! Lauren
Carrie P •How else can you char the pepper if I don't have an open flame? I just have a flat electric stove top and oven. I do have a small charcoal grill that former owners left, but I have never used a charcoal grill before.
Verena P •Made the harissa... much better than the one we used to buy! And the flavor it gives to my hummus... just delicious
Char N • Rouxbe Staff •Jack--Hello. If you review the recipe, you will see that this is an oil-free recipe, the olive oil is optional. I would suggest, "to taste," and to your liking. I would use a teaspoon, but as I mentioned, it is not necessary. Thanks, Jack. Cheers, Char