Serve this spicy North African-style condiment as a sauce for fried or roast chicken, as a marinade for pork chops or grilled steak, or to add kick to plain mayonnaise.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Harissa
Total:
50 min
Active:
20 min
Yield:
2 1/2 cups
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
2 1/2 cups
Level:
Easy

Ingredients

Directions

If you want spicy harissa, include the chiles' seeds; if not, slit them open to remove and discard the seeds. Tear the chiles into large pieces and place them in a medium bowl. Carefully pour 4 cups boiling water over chiles and set aside until softened, about 20 minutes.

Meanwhile, place the coriander and cumin seeds in a small skillet and cook over medium heat, swirling the pan often, until the spices are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices into a blender, add the oil, salt, garlic and lemon juice, and puree until smooth. Drain the chiles, reserving 1 cup of the soaking liquid (discard remaining liquid). Add the chiles and reserved liquid to the blender and puree on high until very smooth, about 2 minutes. Season the harissa with pepper and transfer to an airtight container. Refrigerate for up to 2 weeks.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Harissa Mayo

Recipe courtesy of Guy Fieri

Harissa Sauce

Recipe courtesy of Tanya Holland

Harissa Tzatziki Dip

Recipe courtesy of Jeff Mauro

Vegetable Couscous with Harissa

Recipe courtesy of Bernard Norget

Roasted Okra with Harissa

Recipe courtesy of Cooking Channel

Black Olives with Harissa

Moroccan Harissa Chicken Wings

Recipe courtesy of Food Network Kitchen

Moroccan Red Harissa Chicken

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories