Who knew that unraveling your ancestral lineage could lead to culinary enlightenment? Recently, I dived head-first into the world of genealogy – a wild sleuthing adventure complete with enticing twists and unexpected turns. A fascinating voyage through time, I must say. Trust my luck to discover my long-lost great-great-grandma ran an underground pita cart in Tunisia after falling in love with a traveling spice merchant! Wild, right?
But hold your horses, dear reader. We’ve got a more urgent matter at hand. For you see, with great gastronomic revelations come great cooking responsibilities. Drawing inspiration from my newfound heritage and Moroccan grannies past, I conjure a Harissa Sauce so spellbinding that it transcends conventional uses. Worry not, for your culinary path is destined for greatness too.
By the end of this post, the answers to your cooking conundrums will lay waiting, simmering in a pot of fiery goodness. So, buckle up, kids – we’re kickstarting the family legacy with a culinary journey of our own to discover the irresistible Harissa Sauce that’ll make you question how you ever lived without it. A sauce so remarkable you’ll want to track down your own genealogical wonders, just to see what other culinary miracles you’re destined to create.
Ingredients
- Roasted red peppers – Adds a rich, smoky flavor and vibrant red color to the sauce.
- Crushed red pepper – A source of heat, add more or less according to your preferences.
- Olive oil – Adds richness and helps bind the sauce together.
- Garlic – A staple in Mediterranean and North African cuisine, it adds depth of flavor.
- Ground coriander seeds – A warm and fragrant aroma, commonly used in North African and Middle Eastern cuisine.
- Ground cumin – An earthy and nutty flavor, also commonly used in North African and Middle Eastern cuisine.
- Sea salt – Brings out the flavors of the sauce and makes it taste amazing.
Instructions
- Get your food processor ready.
- Add 4 roasted red peppers, 1 tsp crushed red pepper, 2 tbsp olive oil, 4 cloves of garlic, 1 tsp ground coriander seeds, 1 tsp ground cumin, and 1 tsp sea salt to the food processor.
- Blend all the ingredients together until it becomes creamy and smooth.
- You can use the sauce immediately, but for better flavor let it sit in the fridge for 1-2 days.
- Feel free to play around with the chilies. You can use a mix of dried, fresh, and smoked chilies to give it a unique flavor.
- Store the sauce in an airtight container or mason jar and place it in the refrigerator for up to 3 weeks. To make it last longer, add a thin layer of olive oil on top. Or, you can freeze it for up to 1 month.
Notes:
- If you’re a vegan or looking for a vegan alternative, you can use coconut oil instead of olive oil, and you can skip using crushed red pepper and use red pepper flakes instead.
- Also, you can use less salt or use a low-sodium salt alternative to make it a healthier recipe.
Serving Suggestions for Harissa Sauce
Looking to add a spicy kick to your meals? Look no further than this easy harissa sauce! Here are some fun serving suggestions to get you started:
- Serve it as a dipping sauce for your favorite veggies. Carrots, celery, and bell peppers are great choices.
- Use it as a marinade for chicken or lamb before grilling.
- Stir it into a bowl of Mediterranean-style pasta for an extra flavorful dish.
- Drizzle it over roasted vegetables for a quick and easy side dish.
- Add a spoonful to your favorite soups or stews for an extra spicy kick.
- Use it as a spread for your favorite sandwiches, like paninis or wraps.
- And here’s a fun fact: Harissa sauce is a staple in North African cuisine and is often served with couscous, so give that a try for a taste of authentic flavors!
Remember, the sauce will keep in the fridge for up to 3 weeks and even longer in the freezer, so don’t be afraid to make a big batch. Enjoy!
FAQ’s
What is Harissa sauce?
Harissa sauce is a flavorful Mediterranean and North African condiment that is made by blending roasted red peppers, crushed red pepper, olive oil, garlic, coriander, cumin, and sea salt in a food processor.
How long does it take to make Harissa sauce?
Making Harissa sauce only takes about 5 minutes, but for the best flavor, it’s recommended to let it sit in the fridge for 1-2 days before using it.
What are some alternatives for the red peppers?
If you can’t find roasted red peppers, you could also use fresh red bell peppers or even smoked red peppers for a different flavor.
Can you freeze Harissa sauce?
Yes, you can store harissa sauce in an airtight container or mason jar, placed in the refrigerator for up to 3 weeks, or even in the freezer for up to 1 month.
Can you use any kind of chilies in Harissa sauce?
Definitely! A combination of chilies, dried, fresh or smoked, will create a harissa paste with tons of flavor. Use what’s available to you and have fun experimenting!
What’s the best way to store Harissa sauce?
After you make Harissa sauce, the best way to store it is in an airtight container or mason jar in the refrigerator for up to 3 weeks. You can also add a thin layer of olive oil on top to help lengthen its shelf-life.
Harissa Sauce with Roasted Red Peppers
Equipment
- 1 food processor
Ingredients
- 4 roasted red peppers
- 1 teaspoon crushed red pepper
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, peeled and chopped
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground caraway seeds
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried mint
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons water
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil.
- Place the red peppers on the prepared baking sheet and roast for 25 to 30 minutes, or until the skins are charred and the peppers are tender.
- Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers cool for 10 minutes.
- Remove the stems and seeds from the peppers and discard them.
- In a food processor, add the roasted red peppers, crushed red pepper, olive oil, garlic, coriander, cumin, sea salt, paprika, caraway seeds, smoked paprika, dried mint, lemon juice, and water.
- Blend until smooth and creamy, scraping down the sides of the food processor as necessary.
- Season with salt and black pepper to taste.
Notes
Store the sauce in an airtight container or mason jar in the refrigerator for up to 3 weeks. To extend its shelf life, add a thin layer of olive oil on top.
You can also freeze the sauce for up to 1 month.
Experiment with different types of chilies based on what’s available to you for a sauce with tons of flavor.
Serve the sauce with grilled meats, roasted vegetables, or use it as a spread for sandwiches.
Nutrition
