Harissa sauce

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Harissa is a Moroccan condiment that is easy to prepare and goes great with vegetables and grilled meats.

Yields aprox: 1.5 cups


  • 4 large red bell peppers
  • ½ tsp cumin (whole seed)
  • 1 Tbl coriander (whole seed)
  • 1 Tbl caraway seed (whole seed)
  • 4 pods cardamon (optional - inner seeds only, not the outer husks)
  • 4 large cloves of garlic
  • ¼ cup virgin olive oil
  • 1 Tbl sugar
  • 2 tsp crushed red pepper flakes


  • Tongs
  • Paper bag big enough for bell peppers
  • Food processor or blender
  • Skillet for dry roasting


  1. Over an open flame burn the skin on all sides of the bell papers. You can do this on the stove top. Use tongs.
  2. Place blackened bell pepper into a large paper bag and fold shut to steam.
  3. Meanwhile place all spices into a preheated skillet and stir to dry roast. Roast until fragrant.
  4. Blitz roasted spices in food processor or blender. Mortar and pestle is another fun option.
  5. Chop garlic into pieces and roast in skillet until soft.
  6. Remove bell peppers from bag and scrape off blackened skin.
  7. Remote stem and seeds from bell peppers.
  8. Add garlic and bell and bell papers to the food processor or blender and blitz until done.
  9. Let sit at least two hours or preferably overnight before serving.

What you should know

Dry roasting releases the intense flavors locked within the spices.

Re: Homemade Harissa sauce

This homemade harissa recipe is outstanding. I recently made this to serve with lamb and pita bread and the sauce was the hands down hit of the dinner. My guests were begging me to bottle it so they could take it home.

Note that I substituted a pinch of chipolte pepper powder for the red pepper flakes.

Re: Homemade Harissa sauce

Your sauce is great with vegetables. I added this to grilled chopped veg (corn, squash, eggplant) and a bland dish became an instant hit.

Re: Harissa sauce

Great sauce. Not at all spicy as the picture lead me to believe.

Re: Harissa sauce