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.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

99.4 calories; protein 1.7g 4% DV; carbohydrates 9.6g 3% DV; fat 7.2g 11% DV; cholesterolmg; sodium 326.2mg 13% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/13/2013
I combined this recipe and another one on this site to make my favorite harissa ever. Instead of the fresno and habanero I used fresh jalapeno peppers (4)and did NOT roast them and instead of lemon juice added fresh cilantro. Very very good harissa. Read More
(21)
33 Ratings
  • 5 star values: 30
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/13/2013
I combined this recipe and another one on this site to make my favorite harissa ever. Instead of the fresno and habanero I used fresh jalapeno peppers (4)and did NOT roast them and instead of lemon juice added fresh cilantro. Very very good harissa. Read More
(21)
Rating: 5 stars
01/31/2016
This is my third try making harrissa and I'm sticking with this recipe. I also used fresh jalapeno peppers instead of Fresno and it turned out great. Read More
(12)
Rating: 5 stars
01/08/2015
Background: grew up in Texas travelled the world in the military and after and grew up to love all things hot. THIS is the best hot sauce I've tasted bar-none. Only had one red bell no mint and no Fresnos so instead of traipsing to the store for them I used a 12oz jar of roasted red peppers (less the juice) plus the red bell I roasted. Substituted 4 jalapenos and about a Tblsp Sriracha to get the heat up and used Basil rather than Mint. Not quite what you may have intended with my substitutions but WOW--Chef John my hat's off to you. A great balance between taste and heat. Thanks for your efforts as your recipes are always winners. Been cooking for over 40 years--still learning! Read More
(11)
Advertisement
Rating: 5 stars
11/21/2012
We used Tunisian bak louti peppers from our garden instead of the Fresno chiles and it was so good. Thanks for all your great recipes and videos Chef John! Read More
(8)
Rating: 5 stars
02/24/2015
YUM! I had a hard time getting the membranes off the peppers though. I might blanch a little longer next time. I also need the coriander and caraway seeds. I looked up substitutions and was able to use cilantro dill and parsley. I can only imagine how much better it would be with the exact recipe. Read More
(5)
Rating: 5 stars
11/11/2014
I loved the complexity of the flavours in this condiment. Delicious! Read More
(5)
Advertisement
Rating: 5 stars
11/15/2015
We love this sauce goes great on eggs or meat. I upped the habanero peppers and substituted olive oil. I also use fresh cilantro instead of the coriander seed because I grow this. Plus I will use lime if I don't have any lemon on hand. Read More
(3)
Rating: 5 stars
03/09/2017
03/09/17 Made it! really good. Used Chipotle peppers instead of Fresno's because they weren't available. Still came out fantastic. Read More
(3)
Rating: 5 stars
03/30/2017
Thank You Chef John for another wonderful recipe. I usually don't write reviews if I change the recipe but this absolutely was amazing. I didn't have caraway seeds so I used cumin and it worked just fine. kept everything else the same. my hubby and 13 year old daughter loved it too. Read More
(2)