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

February 2003

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Recipe Summary test

total:
30 mins
Yield:
MAKES 2/3 CUP
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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