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    Home » Sauces & Marinades

    Harissa Sauce (From the Pantry: Guajillo Chiles)

    Sep 23, 2011 · Modified: Jun 30, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Harissa Sauce - Andrea Meyers

    Have you ever seen the bags of dried chiles in the grocery, the ones in the Mexican foods aisle, and wondered what to do with them? There are so many different varieties to choose from, and each has its own flavor profile and heat level which can make experimenting fun and/or painful. We keep several bags on hand for different cooking projects, including guajillo chiles, which are dried mirasol chiles.

    Guajillo chiles - Andrea Meyers

    Harissa sauce is a traditional condiment from North Africa, and there are many different recipes for it depending on where you go and whom you ask. The basic recipes is dried chiles + cumin seeds + coriander seeds + caraway seeds + garlic + salt + olive oil. Types of chiles and amounts of any of the ingredients is up to your imagination and how much heat you can stand. I like to mix up ancho and guajjillo chiles in my harissa. The mild guajillo chiles give sauces a glorious red color and a bit of mild heat, which combines nicely with the slightly hot and sweet ancho. I’m not a fan of caraway, so we skip it.

    Harissa pairs very well with lamb, chicken, beef, fish, couscous, chickpeas, and root vegetables, so let your imagination run wild. And prepare your taste buds for an amazing treat.

    📖 Recipe

    Harissa Sauce - Andrea Meyers
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    Harissa Sauce

    Makes about 2 cups.
    Prep Time30 minutes mins
    Course: Condiment
    Cuisine: Moroccan
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: chiles, olive oil
    Servings: 16
    Calories: 65kcal

    Equipment

    • medium saucepan
    • 8-inch skillet
    • spice grinder (or repurposed coffee grinder)
    • food processor
    • clean 8 to 12-ounce jar with lid

    Ingredients

    • 8 guajillo chilies
    • 4 ancho chilies
    • 1 tablespoon cumin seeds
    • 2 teaspoons coriander seeds
    • 8 cloves garlic
    • ½ teaspoon sea salt
    • ½ cup olive oil
    US Customary - Metric

    Preparation

    • Remove the stems and seeds from the chilies. Soak them in boiling water for about 20 minutes, until they are plump and soft. Drain well.
    • While the chilies soak, toast the cumin and coriander seeds in the skillet over medium heat until they are fragrant. Allow to cool, then grind to a fine powder.
    • Add the drained chilies, cumin, coriander, garlic, salt, and olive oil to the work bowl of the food processor, and pulse until the mixture is a smooth paste. Transfer to a clean jar with lid and top off with a little more olive oil. Will keep in the refrigerator for up to 3 weeks.

    Nutrition

    Calories: 65kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Lydia (The Perfect Pantry) says

      September 23, 2011 at 9:33 am

      Harissa is a staple in my pantry, yet I almost never make it from scratch. Now that I know it's so easy, I'm going to blend up a batch to keep around. Can you freeze it?

    2. Kalyn says

      September 23, 2011 at 4:58 pm

      This is something I've never tried making and always wanted to!

    3. SharleneT says

      September 24, 2011 at 9:16 am

      My daughter fell in love with these dried chilis but I don't think she makes her own Harissa. I'm definitely going to try it. Thanks for sharing.

    4. Nicole says

      September 24, 2011 at 11:41 am

      I've never tried making it from scratch. Thanks for the idea, Andrea!

    5. Andrea says

      September 24, 2011 at 6:07 pm

      Yes Lydia, you can freeze it. It will keep for a couple months.

      Kalyn, SharleneT, and Nicole, you should try it!

    6. Lori says

      September 02, 2018 at 10:57 am

      I made this, and it turned out beautifully. I only had the Guajillos, and added the juice of half a lemon.

    Trackbacks

    1. Make Your Own Ketchup — Pinch My Salt says:
      October 3, 2011 at 3:33 pm

      [...] Homemade Harissa from Andrea Meyers [...]

    2. When the Going Gets Tough, the Tough Get Out the Food Processor | Miss Pelican's Perch says:
      September 2, 2018 at 10:45 am

      […] is the recipe I used.  I used all guajillos, the juice of half a lemon, and fewer cloves of […]

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