Condiments / Harissa Recipe - North African Hot Sauce
Possibly originating in Tunisia, harissa is a widely used table condiment in north Africa. Typically made with a fairly spicy peri peri pepper we used cayenne as it was available and plenty hot. Harissa recipes vary from household to household and you can feel free to adjust as you see fit. Although thought of as a sauce, the recipe below turns out to be fairly thick which makes it great for spreading. Try roasting all the peppers for a nice smoky flavor that will compliment the spicy goodness of this sauce. Also we have added honey to this recipe in the past as the sweet and smoky hotness are wonderful on everything from burgers to sandwiches.
Note: We have thinned this sauce with lemon juice if to thick.
- 21 dried cayenne peppers
- 2 roasted pasilla pepper ground
- 6 cloves garlic, minced
- 3/4 teaspoon whole cloves, crushed
- 1 1/2 teaspoon coarse sea salt
- 3 teaspoons cumin
- 1 cup cider vinegar
If you are going to roast the peppers (suggested) do this first by heating a dry skillet. Roast them over medium to high heat until they start to darken and smoke. Remove and allow to cool before handling.
Remove the stems and seeds from the peppers and and cut them into strips. Place them in a bowl, cover with warm water, and soak until they turn soft.
Drain them well. Place the peppers in a blender along with the remaining ingredients and grind to a paste. Place in a small glass jar and cover with a thin layer of olive oil and seal tightly. Refrigerate for up to four weeks.
Makes approximately 1.5 cups