Harissa Sauce

A Moroccan condiment used as a dipping sauce, cooking sauce and all purpose sauce. Made with red peppers, chillies, paprika and a few aromatics this sauce is an excellent all purpose sauce to lift any meal and very versatile. I use it as a side/dipping sauce with Mediterranean grills, kebabs, roast veggies, its also delicious with grilled fish, chickpeas and with eggs. Harissa sauce comes ready to eat as a paste in jars and tubes, but I find making fresh at home has an exquisite flavor and can be catered to any spice level. Its easy to put together once you’ve sorted the chillies. I encourage you to try the recipe and use it over everything!

• 7-8 dried chillies (Choose couple medium hot, couple mild and 1-2 hot) Best are Mexican for medium heat: New Mexico, Guajillo, Chile Arbol and for hot I like 1-2 dried or fresh Thai chillies
• 2 large fresh or jarred roasted red peppers drained well
• 2 tablespoons sun dried tomatoes in olive oil, drained and chopped
• 1 teaspoon sweet smoked paprika
• ½-1 teaspoon cayenne pepper
• 1 tablespoon tomato paste 
• 2-3 tablespoons e.v olive oil
• 4 large garlic cloves peeled
• 1 teaspoon ground caraway seeds toasted
• 2 teaspoon ground coriander
• 1 heaped teaspoon ground cumin
• Sea salt as needed

DIRECTIONS

• Soak and prepare the dried chilles. Place the dried chilles in a bowl and cover with it hot water. Set aside for 20-30 minutes until the chiles are rehydrated and pliable.
• Drain the chilles and slice the top off and scoop out the seeds.
• In the base of the food processor combine the chillies with the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of sea salt.
• While the food processor is running, drizzle the extra virgin olive oil from the top opening. Scrapping down the sides so everything is evenly blended. Process until you reach the desired texture.
• Taste and adjust seasonings to your liking (the harissa sauce will intensify as it sits).
• Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, cover the jar and refrigerate. Will stay fresh longer with a layer of olive oil. Best within 2-3 weeks.
• USES: grilled meats, chickpeas, eggs, Shakhuka, roast veggies, sandwiches, burgers or wraps. Add a little to pasta sauces, pizzas.