Harissa Sauce

What does Harissa Sauce contain?

A more volumised version of the aromatic spice blend from North Africa also comes as a dry powder blend or paste. It consists of roasted peppers, dried or powdered red chilli, cumin, coriander, caraway, garlic, smoked paprika, salt, fresh garlic, lemon juice and oil. Like all spice blends, the recipe varies from region to region with some versions containing herbs such as dried mint or oregano.

What is the flavour of Harissa Sauce?

As the sauce contains roasted red pepper, the base has a lightly sweet taste along with smokiness from the paprika. Cumin and caraway add earthiness and heat comes from the red chilli. Lemon, salt and oil bring all these flavours together to produce a delicious sauce reminiscent of ajvar, but with more depth and spice.

How hot is Harissa Sauce?

The heat and spiciness of harissa will depend on the type of chilli used and the balance of ingredients blended together. When buying shop-bought Harissa Paste there is no way to tell how spicy the blend will be. Different brands use different chilli types with varying levels of heat.

To know exactly what you are eating it’s best to experiment by making your own blends, that way you are in control of which kind of chilli is used and how much you’d like to add. It also means you can play around with the measurements of additional ingredients such as cumin, paprika or garlic, therefore creating a blend perfectly suited to your tastes.

The importance of blanching garlic

As mentioned in the Harissa Paste Recipe, blanching garlic is an absolute must before adding to any sauce. As garlic oxidises, the taste becomes even stronger and can overtake all other flavours to the point where it is unpleasurable. Blanching garlic in water before use stops the oxidisation, takes away the harshness and leaves you with just the wonderful garlic flavour required.

What is Harissa Sauce used for?

Due to the roasted red pepper, this sauce version is ideally served alongside dips or as a condiment to meats, fish and vegetables. Place a bowl on the table of a BBQ for those who like a little heat. Apart from being served alongside Middle Eastern dishes such as charcoaled lamb, couscous or any other kind of stew, it goes very well inside kebabs, shawarma wraps, sandwiches, burgers or tacos.

What is the difference between the paste, powder and sauce?

There are actually 3 main types of harissa – Powder, Paste and Sauce. Each has its own uses and recipe. For detailed information on how to use each version in your cooking along with recipes, click here: Harissa: What is the difference between Harissa Paste, Harissa Powder and Harissa Sauce?

Harissa Paste Recipe here 

Harissa Powder Recipe here

Where can I find Harissa Sauce?

Due to its growing popularity in Western culture harissa is now commonly found in the spice section of most commercial supermarkets. For more authentic brands try Mediterranean or Middle Eastern groceries, delis or buy online. Of course, the best way to experience harissa sauce is to make it yourself using the recipe below:

Harissa Sauce

Print Recipe

Harissa Sauce is a hot aromatic spice blend from North Africa consisting of roasted red pepper, chilli, cumin, coriander, caraway, garlic, smoked paprika, salt, fresh garlic, lemon juice and oil.

• Author: Flaevor
• Total Time: 30 Minuten
• Category: Sauce

Ingredients

Scale 1x2x3x

• 1 large red pepper (paprika)
• 1 –2 hot red chillis, such as birds-eye, chopped
• 1 tsp onion powder
• 1/2 coriander seeds
• 1/2 cumin seeds
• 1/2 caraway seeds
• 2 tsp smoked paprika
• 2 tbsp olive oil
• 2 fresh garlic cloves, blanched
• 1/2 tbsp tomato puree
• 2 tbsp lemon juice
• 1 tsp sea salt flakes

Instructions

1. Heat oven to 200 degrees. Rub red pepper in oil and roast for 25 minutes or until skin is blackened. Rest and then peel off outer layer. Discard seeds and juice.
2. Blanch garlic: Peel garlic cloves and place in a small saucepan. Cover with cold water. Heat until just at boiling point, then drain. Cover again with fresh cold water and repeat the process 2 more times (a total of 3 times).
3. Dry roast spice seeds in a pan until fragrant.
4. Combine all ingredients in a food processor or small grinder and blend until smooth. Taste and season with salt if needed.
5. Store in an airtight jar in the fridge for up to 2 weeks.

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What can I use instead of Harissa Sauce? Substitutes

If you are missing ingredients a fast substitute with a similar flavour is ajvar. Take one jar of ajvar and add chilli to give it the same spicy kick as harissa. if you have cumin or smoked paprika in the cupboard stir 1/2 – 1 tsp of each through the sauce as well. Alternatively, a bottled smokey hot sauce would also work well as a substitute.