Spicy Harissa Sauce
Make this North African & Middle Eastern Spicy Harissa Sauce at home using a few simple ingredients. It is vibrant red in color and adds smokiness and heat to whatever it is added to (vegan, gluten-free).
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tsp whole coriander seeds
- 1 tsp cumin seeds
- 2 whole red bell peppers
- 2-3 whole Bird's eye chilies (stalks removed, or any spicy chili will do)
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 5-6 whole garlic cloves (peeled)
- 2 tsp lemon juice
Instructions
- 1
Add coriander seeds and cumin seeds to a small nonstick pan and dry roast on medium heat until browned and fragrant. Keep stirring continuously.
- 2
Once done, remove the pan from the heat and keep it aside.
- 3
Roast red bell peppers over direct flame until charred from all sides. Keep rotating while roasting using a tong.
- 4
Note – You can also roast the peppers in a broiler or use jarred roasted peppers.
- 5
Remove the roasted peppers to a plate and let them cool completely.
- 6
Once cooled, peel off the charred skin.
- 7
Discard the seeds and chop them into small pieces.
- 8
Add the chopped roasted peppers, bird’s eye chilies, olive oil, salt, garlic cloves, and lemon juice to the medium jar of a blender.
- 9
Blend to make a smooth paste.
- 10
Harissa sauce is ready. Transfer it to an airtight container and refrigerate. Use as required.