Harissa Sauce Recipe

🧂 Ingredients

• 2 red bell peppers
• 2 serrano peppers

  or other peppers - see recipe notes
• 1 hot pepper

  optional - habanero is great for extra heat
• 1/2 teaspoon coriander seeds

  or use 1/4 tsp ground coriander
• 2 teaspoon caraway seeds

  or use 1/4 tsp ground caraway
• 1/2 teaspoon cumin seeds

  or use 1/4 tsp ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried mint
• Salt to taste

  1/2 teaspoon or more is good
• 6 cloves garlic

  chopped
• 3 tablespoons neutral oil

  vegetable oil, canola oil
• Juice from 1/2 a lemon

  or more to taste (+ zest, if desired)

Instructions

• 1 Roast the Peppers. Preheat oven to broil. Set the peppers onto a baking sheet
  (aluminum foil will make for easy cleanup), skin sides up, and broil for 5-10
  minutes, until the skins are blackened and blistered, turning every few minutes
  to evenly roast the peppers. Check after 5 minutes and remove the smaller
  peppers as needed. They will char faster.
• 2 Transfer the peppers to a bowl and cover them with plastic or a paper towel, or
  place them into baggies or paper bags to let the skins steam and loosen. Peel
  away the skins and discard them.
• 3 Set the roasted peppers into a food processor.
• 4 Heat a small pan to medium heat. Add the coriander seeds, caraway seeds and
  cumin seeds and dry toast them for 1-2 minutes, shaking the pan a bit, until the
  seeds become fragrant.
• 5 Transfer the seeds to a mortar along with the paprika, chili flakes, mint and
  salt. Grind them down with a pestle. Skip this step if using ground instead of
  seeds.
• 6 Pour the spice mixture into the food processor with the roasted peppers. Add the
  fresh garlic, oil and lemon juice. Process until smooth. Adjust for salt to
  taste.
• 7 Adjust for a thinner sauce with a bit more oil or water. Use immediately, or top
  with a bit of oil and store in an airtight container in the refrigerator.

Nutrition Info