Harissa Sauce.

This one is a spicy, hot, smoky chilli sauce and by far, the best ever sauce I have made. Packed with amazing flavours, it is simple to make. The heat levels could be modified as per personal preference. This North African sauce is versatile and modified as per individual’s taste. After a few versions of it, I have finally settled with this recipe which perfectly suits my taste buds. It’s truly addictive! I use it for my pastas, salads, patties, or mix it with yogurt for flavourful dip.

How to make harissa sauce?

To start with, roast two red bell peppers on open flame until its charred from all sides. Keep it in the bowl and cover it. Let it rest so the smoky flavour gets infused in the bell peppers. Then, again roast three tomatoes on the open flame until charred again from all sides. Keep it in the same bowl and cover. In a pan dry roast 3-4 garlic cloves until charred. Keep aside. In the same pan, dry roast a tsp each of cumin seeds and coriander seeds and half a tsp of fennel seeds until fragrant. Grind the spices in a spice grinder and keep aside.

Remove the skin of charred bell peppers and tomatoes. In a bowl, add in the tomatoes, bell peppers, garlic, 10-12 red bird eye chillies. Now by using a hand blender, blend it into a coarse paste. Alternatively put it all into a food processor to make a coarse paste.

Heat 2 tbsp olive oil in a pan. Add the coarse paste and let it cook for a couple minutes. Add salt and ground spices. Continue to cook it for 7-8 mins until the paste begins to thicken up. Add half a tsp of coconut sugar/jaggery/sugar and 2 tsp lemon juice. Mix it well and switch off the flame. Let it cool to room temperature and store it in a airtight jar. While this could be consumed immediately, it’s recommended to leave it in the refrigerator for at least 2-3 days for the flavours to mature.

How long can this be stored for?

This would be stored for upto 10 days in the refrigerator in an airtight jar.

If you like this harissa sauce recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.

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Harissa Sauce

Arpita Darooka

Hot, spicy, smoky sauce which is simple to make and is versatile to use in tons of food options.

Print Recipe Pin Recipe

Cook Time 30

Course Condiments, sauce

Cuisine African, Global

Servings 8 Servings

Ingredients

2 Pcs Red bell peppers - medium to large size
3 Pcs Tomatoes - medium size
10-12 Pcs Red bird eye chillies
3-4 Cloves Garlic
1 Tsp Cumin seeds
1/2 Tsp Fennel seeds
1 Tsp Coriander seeds
1/2 Tsp Sugar/jaggery/coconut sugar
2 Tsp Lemon juice
Salt to taste
2 Tbsp Olive oil

Instructions

Roast red bell peppers on open flame until charred from all sides. Remove from the flame and Keep it in the bowl and cover it. Let it rest so the smoky flavour gets infused in the bell peppers.
Then, again roast tomatoes on the open flame until charred again from all sides. Keep it in the same bowl and cover.
In a pan dry roast garlic cloves until charred. Keep aside. In the same pan, dry roast a tsp each of cumin seeds, fennel seeds and coriander seeds until fragrant. Grind the spices in a spice grinder and keep aside.
Remove the skin of charred bell peppers and tomatoes. In a bowl, add in the tomatoes, bell peppers, garlic, red bird eye chillies. Now by using a hand blender, blend it into a coarse paste. Alternatively put it all into a food processor to make a coarse paste.
Heat 2 tbsp olive oil in a pan. Add the coarse paste and let it cook for a couple minutes. Add salt and ground spices. Continue to cook it for 7-8 mins until the paste begins to thicken up.
Add coconut sugar/jaggery/sugar and lemon juice. Mix it well and switch off the flame. Let it cool to room temperature and store it in a airtight jar. While this could be consumed immediately, it’s recommended to leave it in the refrigerator for at least 2-3 days for the flavours to mature.
Enjoy!!!