I find it great with lamb chops, my BBQ butterflied leg of lamb, chicken, and vegetarian dishes and as a flavor base for any casseroles or stews where a fresh zing is needed. Especially good cooked with a vegetable bake and in guacamole.

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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the chiles, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.

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  • Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

Nutrition Facts

28.4 calories; protein 0.2g; carbohydrates 0.9g; fat 2.8g 4% DV; cholesterolmg; sodium 175.7mg 7% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2003
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.....) Read More
(100)

Most helpful critical review

Rating: 2 stars
01/17/2013
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. Read More
(5)
26 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/08/2003
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.....) Read More
(100)
Rating: 5 stars
11/02/2009
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. Read More
(36)
Rating: 5 stars
07/16/2008
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. Read More
(35)
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Rating: 5 stars
12/11/2009
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. Read More
(21)
Rating: 5 stars
05/03/2008
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.. Read More
(14)
Rating: 5 stars
08/28/2009
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! Read More
(12)
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Rating: 5 stars
09/07/2010
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! Read More
(11)
Rating: 5 stars
08/02/2013
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. Read More
(11)
Rating: 5 stars
06/16/2011
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! Read More
(10)
Rating: 2 stars
01/17/2013
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. Read More
(5)