Moroccan Style Harissa Sauce

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"Harissa is a spicy chili paste common in Morocco and in other North African countries. It's incredibly versatile and can be used many ways as possible; as a marinade for meat, for roasting vegetables, as a dip on its own or even as an interesting condiment for burgers and dogs in your backyard barbecue."

Original recipe yields 6-8 servings


  • Serving Size: 1 (193.3 g)
  • Calories 451.7
  • Total Fat - 44.7 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 0 mg
  • Sodium - 780.8 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 4.1 g
  • Sugars - 2.7 g
  • Protein - 5.2 g
  • Calcium - 56 mg
  • Iron - 2.1 mg
  • Vitamin C - 58.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place the chiles into a medium bowl, cover with boiling water and let sit until softened, about 20 minutes.

Step 2

Heat the caraway, coriander, and cumin in a dry skillet over medium heat. Toast the spices, swirling the skillet constantly, until very fragrant, for just a couple of minutes, then transfer spices to a grinder. Grind to a fine powder.

Step 3

Drain the chiles and transfer to a food processor with the ground spices, salt, garlic, olive oil, lemon juice, and vinegar.

Step 4

Puree, stopping occasionally to scrape down the sides of the bowl, until smooth, about 2 minutes.

Step 5

Makes approximately 2 1/2 cups.

Tips & Variations

No special items needed.


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