Harissa Hot Pepper Sauce
Elevate your culinary creations with the bold and smoky flavors of Harissa Hot Pepper Sauce—a fiery North African condiment that’s perfect for adding a kick to your favorite dishes. Made with roasted red bell peppers, fresh red chilies, and a rich blend of spices like cumin, coriander, and caraway, this homemade harissa recipe delivers a perfect balance of heat, smokiness, and tanginess. The addition of garlic, paprika, and a splash of lemon juice brings depth, while olive oil ensures a luxuriously smooth texture. Ready in just 35 minutes, this versatile sauce is ideal for marinating meats, spicing up soups, or as a vibrant dip for bread. Store it in the fridge for up to two weeks and enjoy an authentic touch of North African flavor anytime.
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Recipe Information
Ingredients
- 2 large red bell peppers
- 4 medium fresh red chilies
- 3 whole garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seeds
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 tablespoon tomato paste
Instructions
Preheat your oven to 425°F (220°C).
Place the red bell peppers on a baking sheet and roast them in the oven for 15-20 minutes, or until the skin is charred and blistered, turning occasionally.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
While the peppers are steaming, trim the stems off the red chilies. If you prefer a milder heat, remove the seeds as well.
Peel the skin off the roasted bell peppers and remove the seeds. Add the peeled peppers and red chilies to a blender or food processor.
Add the garlic cloves, ground cumin, ground coriander, ground caraway seeds, paprika, olive oil, lemon juice, salt, and tomato paste to the blender with the peppers.
Blend the mixture until smooth, scraping down the sides as needed to ensure all ingredients are fully combined.
Taste the harissa and adjust the seasoning or heat level as desired by adding more salt or chilies.
Transfer the finished harissa to a clean jar or airtight container and store it in the refrigerator. Use within 1-2 weeks.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 18.4 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1451 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
