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Chef John's Harissa Sauce
Chef John's Harissa Sauce
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Spicy Tunisian hot sauce with red peppers, habanero peppers, and Fresno chiles adds a fiery kick to any dish!
Ingredients:
  • 2 red bell peppers, halved and seeded
  • 6 Fresno chile peppers
  • 1 habanero pepper
  • 2 tablespoons vegetable oil
  • 0.25 teaspoon caraway seeds, or more to taste
  • 0.25 teaspoon coriander seeds, or more to taste
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon dried mint
  • 1 teaspoon kosher salt, or to taste
  • 4 garlic cloves, peeled
  • 1 lemon, juiced
  • 1 tablespoon extra-virgin olive oil
Instructions:
  • Preheat the broiler and adjust the rack to 6 inches from the heat. Line a baking sheet with foil and place red bell peppers cut side down. Broil until skin blackens, about 5-8 minutes. Transfer to a bowl, seal with plastic wrap, and let steam for 20 minutes. Peel and discard skins.
  • 1. Boil lightly salted water in a large pot. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften for about 3 minutes. Drain and allow the chiles to cool. Remove seeds and membranes from chiles (wearing gloves) and set aside.
  • Toast coriander and caraway seeds in a skillet over medium heat until fragrant, approximately 2 minutes. Crush toasted seeds using a mortar and pestle; add cumin, mint, and salt, and grind until finely crushed. Transfer spices to a blender and combine with roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; blend until smooth. Finish by drizzling in extra-virgin olive oil and blending briefly.

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