Recipe Name: HARISSA
Category: SAUCES
Serves: 8

1 Cup dried red chile peppers
2 Tsp. Salt
2 cloves Garlic, peeled
About 2 tbls lemon juice
1 Tsp. ground cumin powder
Olive Oil

The fire engine color of this sauce is a sign of what is to come; harissa is hotter then hot. Once it is given a chnage to sit for a while, the flavors of the lemon, cumin and chiles mix to make a wonderful sauce.

Used sparingly it adds zest to stews, soups, and casseroles, it is also great served with lamb and beef. Added to dips it kicks things up just a tad.

Be careful it is HOT!

Place the chiles in a medium saucepan and cover with cold water.

Place over high heat and let the water come to a boil.

Remove from heat and let sit for about an hour.

Drain the chiles and place in a blender or food processor along with the salt and garlic.

Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don’t seem to be blending, add additional lemon juice as needed.)

Once the mixture is thoroughly blended, remove and place in a small glass jar.

Stir in the cumin and smooth the mixture down.

Pour enough olive oil over the “harissa” to completely cover the top.

Cover and refrigerate.

Makes about 1/2 cup

Makes 1/3 cup

* 1 teaspoon caraway seeds
* 1 teaspoon coriander seeds
* 1/2 teaspoon cumin seeds
* 2 cloves garlic, quartered
* salt to taste
* 3 tablespoons sweet paprika
* 1 tablespoon red pepper flakes
* 1 tablespoon olive oil
* additional olive oil


Toast the caraway, coriander, and cumin in a skillet over medium heat until very aromatic, about 2-3 min. Let cool and grind to a fine powder. Add the garlic and salt and grind again until smooth. Add the paprika, pepper flakes, and 1 Tbsp oil and grind till well combined. The harissa will be very thick and dry. Transfer to a small jar and cover with olive oil. It will keep, covered, in the refrigerator for 6 months.