I come from a tribal area of Morocco eating harissa all my life - I know a good one! This is the best I have ever tasted (sorry mom.....)
Very tasty and traditional african condiment. I used a large handful of rehydrated del arbol peppers as these are easy to find in the grocery store. I sauteed the garlic first in a bit of olive oil and add chopped fresh mint after removing from the heat. Then blended all the ingredients in my chopper. Slather on steaks before grilling/broiling and mix into mayo to make a killer steak sandwich.
Wonderful recipe very forgiving! I modified ingredients based on what was available and came out excellent probably not quite as spicy as the original as the bird chilies weren't to be found. Makes a great sauce for pork or chicken when mixed with plain yogurt can be used as a stir-fry sauce and was yummy just plain on top of smoked oysters. One thing that seemed nice was to toast the cumin and coriander seeds in a dry skillet before blending. Next time I will add the chilies after blending the rest so that the sauce is slightly chunky instead of pureed.
Tried this a few months back before I became a member. So good it needs a review. Harissa with mint? Never knowing this version of Harissa (one of my favourite accompaniments) I went to the local bought the bits I needed and went to work. Wow. The mint introduces the cumin and garlic so well it is as though the Harissa has a Master of Ceremonies. If you have never tried making it this way I impress upon you: your dinner guests will love you.
This is So SO SO Flavoursome I have made it 6 times and everytime it has come out perfectly everytime though i have added more Chillies to increase the heat..BEST CHILLI SAUCE AROUND.. Great on ham sandwiches..
This is a great recipe! As always I mix things up a bit I will often add lemon juice right before serving with bread and (I live in houston this goes GREAT with tex-mex) I usually put in some chipotle pepper as well!
Love this! You can use a variety of peppers and I like the mint in it. So much better than what you find in the stores!
WOW! I made this to put over wild salmon roasted potatoes and wilted spinach but my teenagers ate it all with pita chips before dinner was ready. I will double the recipe next time. I used jalapenos. As a professional chef I knew that the Bird's Eye peppers (AKA: Thai Peppers) would be too hot for my family. If you have a Caputo's Store near you they often carry Thai Peppers. I did add 1 tablespoon of fresh lemon juice. To those who found it too salty it depends on what kind of salt you are using. Table salt kosher salt & sea salts have different levels of flavor so start with half of what the recipe calls for and go from there. Keep in mind that depending on what kind of peppers you use the sauce will be green yellow or red. Thanks you for a wonderful recipe. We will showcase this recipe at our restaurant in the near future.
Excellent. I did make some changes since I didn't have any Mint on hand. I added toasted ground Caraway and Fennel seeds to the recipe. I used New Mexico Chiles that are somewhat mild and a small handfull of Arbol Chiles to turn up the heat and omitted the Cilantro. I upped the Cumin and Coriander since I love very spicy. Great on anything especially grilled foods! THX!
I followed this recipe to a tee and unfortunately found it inedible. 1 tbsp was WAAAAY too much salt! We literally couldn't taste anything but salt which totally ruined this for me. I tried to mellow out the sodium by dumping half of the batch and adding more of every other ingredient but the flavors still weren't balanced; it just tasted like a spicy very salty pesto. I made a last-ditch effort at using the harissa by mixing some with coconut milk and adding it to a simple garlic reduction I was making for chicken. It was passable but no better than that. I was really looking forward to this recipe.
