Harissa Sauce
Servings 2 cups, Total Time 30 minutes
Harissa sauce is a vibrant North African condiment deeply rooted in Tunisian cuisine, which I adore. This fragrant red chile sauce elevates dishes by infusing them with depth and smoky heat. It is made by blending chiles with olive oil, tomato paste, garlic, warm spices, and a hint of citrus. Harissa offers a well-balanced combination of mild sweetness and tanginess, delivering a heat level that ranges from mild to medium when added to various dishes.
Ingredients:
5 Fresno chiles, cut in half, remove the stems
½ cup dried chillies, combination
1 cup roasted red bell peppers
¼ cup olive oil
1 tbsp minced garlic
2 tbsp tomato paste
½ cup water
¼ teaspoon cumin
1 teaspoon coriander
½ tsp paprika
1 tbsp preserved lemon, diced
½ teaspoon kosher salt
Steps:
To release their oils, toast the dried chiles in a dry skillet over medium-high heat for 1-2 minutes. Next, add them to a medium pot of boiling water, simmer for 10 minutes, and then turn off the heat. Allow the chiles to rest for 30 minutes, then drain and remove the stems.
Combine the Fresno chiles, dehydrated chiles, and roasted red bell pepper in a food processor. Pulse a few times until pureed.
Heat a saucepan over medium heat and add the olive oil, tomato paste, and garlic. Stir and cook the mixture for two minutes.
After that, add the pureed chili peppers and ½ cup of water to the pan. Cook for 4 to 5 minutes, then add the cumin, coriander, preserved lemon, and salt. Simmer for 10 minutes.
Taste and adjust the seasoning as necessary. Transfer the mixture to an airtight jar, drizzle olive oil on top without stirring.
Notes:
Store harissa sauce in the fridge for up to a week or in the freezer for two months.
Mix it with tomato sauce to create a quick pizza base; it's divine!