Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Harissa
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- Level: Easy
- Total: 50 min (includes rehydrating time)
- Active: 20 min
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 172
- Total Fat
- 15 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 118 mg
This fiery Tunisian pepper sauce does wonders for fried or roasted chicken, as a marinade for pork chops or grilled steak, or to add kick to plain mayonnaise.
- Level: Easy
- Total: 50 min (includes rehydrating time)
- Active: 20 min
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 172
- Total Fat
- 15 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 118 mg
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.
