Harissa

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Servings: 4
  • About This Recipe

    “Simple, good and hot. Serve with Moroccan Cigars.”

    Ingredients

  • 12dried chili peppers
  • 4clovesgarlic
  • 1/2 cupextra virgin olive oil
  • 1teaspoonsalt
  • 2teaspoonscumin
  • Directions

  • Seed and slice peppers-soak in warm water for 30 min.
  • Drain and squeeze out excess liquid.
  • Place all ingredients in a blender and whirl until smooth.
  • Serve with Moroccan Cigars.
  • Reviews

  • “I really like this recipe for harissa, as it calls for items which we generally have lying around which makes it convenient.However, I am giving it only 4 stars because it is not very specific about suggested varieties of peppers, which can effect the heat and volume dramatically.We use a combination of guajillo for bulk and some arbol or thai bird or something like that for heat.Otherwise an awesome recipe.”

  • “This was easy to make and came out quite yummy. The chillis I used were green birdseyes fresh off the plant, so this wasn’t very hot at all, but unfortunately that’s all I had on hand. I did find that I had far too much liquid at the end, you’ll see that in my picture. I’d love to know what the recommended chilli is for this dish so that I can try again.”

  • “My new “go-to” condiment when I want something a little different. Great as is or as a dip made with plain yogurt. Quite versatile and the seasonings give it a different “hot” taste from Mexican ( which I also love). Great recipe !”

  • “I really liked this. I use it to make sauces spicy or zing of a cheese-spread.Thank you!”

  • “I am finding this really too salty for me, but I should say that I clearly wasn’t using the right kind of peppers, since I ended up having to add some pickled jalapenos I happened to have in the fridge, in addition to some a few tsps of West Indian hot pepper sauce to increase the heat to my taste.I think it could be really great with the right kind of pepper, though.”

  • “This was absolutely wonderful!I used it with an apricot tajine posted on recipezaar and the flavors were so brilliant together!Thank you so much for such an easy and great recipe!”

  • “DELICOUS.I am something of a hot and spicy devotee and this sauce is just top notch.Not only is it spicy it is EXTREMELY flavorful.I’ve been making it regularly and just keeping it in the fridge.It’s usually gone before the week is out but I’d imagine that even with all the fresh garlic the oil would allow it to keep longer.”

  • “Very tasty…and that’s saying something because most hot sauces are just *hot*…and not *tasty and hot*. Nice!”

  • “I used the dried chili peppers, and used this with Toni Giffords Chicken Tangine Chicken Tagine With Apricots and Honey.Wonderful flavor, easy to make…and plenty left over to use on another dish.Thank You for the recipe.”

  • “I halved this and had enough to make Sylvie’s Lamb Patties (#96491) and to fill a small jar which is now in the fridge.The lamb was wonderful, thanks, in part, to this Harissa.I can’t wait to use the rest in a chickpea dish and a shrimp dish.”

  • “I used fresh chilies. Thanks for posting your easy recipe.”

  • “I made a batch of this about a week ago and just now finished the last of it up. I used it on and in everything! It went in pasta dishes, stews, dips, mixed in with ground pork and as a marinade on chicken and it was fabulous each time. So easy to make.”

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