Homemade Harissa

The ultimate hot sauce from North Africa, harissa is the traditional condiment served with couscous. It is easy to prepare.

Slideshow:More Terrific Condiments

  • Total Time:
  • Servings: MAKES 2/3 CUP

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  • 2/3 pound fresh red chiles (about 5 inches long), stemmed and cut into pieces
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/3 cup extra-virgin olive oil

How to make this recipe

  1. In a blender, puree the chiles with the water and salt until as smooth as possible; the seeds will remain whole.

  2. Heat the olive oil in a medium sauce-pan. Add the chile puree and cook over moderately low heat, stirring occasionally, until the liquid is evaporated and the oil separates, about 25 minutes. Let cool, then transfer to a jar.

Make Ahead

The harissa can be refrigerated for up to 2 weeks.

Contributed By Published February 2003

459058 recipes/homemade-harissa 2013-12-06T23:32:19+00:00 Hajja Halima fast-column|holiday-open-house|new-years-eve|african|moroccan|sauces-and-condiments|fast|healthy|make-ahead february-2003,hajja halima,hot sauce,african food,harissa recipe,condiment recipe,red chile sauce recipes,homemade-harissa 459058

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