Chef John's Harissa Sauce

4.9
(36)

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.

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Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 red bell peppers, halved and seeded

  • 6 Fresno chile peppers

  • 1 habanero pepper

  • 2 tablespoons vegetable oil

  • ¼ teaspoon caraway seeds, or more to taste

  • ¼ teaspoon coriander seeds, or more to taste

  • ½ teaspoon ground cumin

  • ½ teaspoon dried mint

  • 1 teaspoon kosher salt, or to taste

  • 4 garlic cloves, peeled

  • 1 lemon, juiced

  • 1 tablespoon extra-virgin olive oil

Directions

  1. 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.

  2. 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.

  3. 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.

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.

Nutrition Facts (per serving)

99 Calories
7g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 99
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 326mg 14%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 2g
Vitamin C 175mg 877%
Calcium 29mg 2%
Iron 1mg 6%
Potassium 281mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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