While considered to be a Tunisian Chilli paste, the taste of Harissa sauce is so familiar to my palette that either the sauce is Cypriot or myself Tunisian.

Just a small tablespoon can take you so deep in the depths of chilli, matching neatly with bulgur, rice, meats (white and red) as well as in pasta dishes. While I love Asian chili pastes this one is by far greater, at least to my taste, and I will make sure that there is always some in my fridge. (it can be stored for almost 2 months)

Harissa Sauce

Have a look below at the full recipe. Don’t forget, you can always print it.
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Harissa Sauce

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Sauce

Cuisine: Mediterranean

Keyword: Food Recipes, Pleasures, Sauces

Ingredients

• 2 tablespoons dry small pepperoncini , ground (or 2 tbsp ground chilli flakes)
• 30 gr tomato paste
• 2 cloves Garlic , roasted
• 4 Red Chillies , left with the seeds if you want a really hot Harissa
• 4 Long Horn Roasted Peppers , from a jar
• 1 tablespoons Chilli paste
• 1 tablespoon Coriander , toasted and ground
• ½ tablespoon Cumin , ground
• 1 tablespoon dry Mint , ground
• ¼ teaspoon Saffron
• 1 tablespoon Sweet Smoked Paprika
• ½ teaspoon All-Spice , ground
• 1 tablespoon Chilli sauce , like sriracha sauce or sambal
• 3 tablespoons olive oil
• 1 tablespoon Lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Sea Salt
• ½ teaspoon freshly ground Black Pepper , finely ground

Instructions

• Add all ingredients, except of the oil, in the bowl of a food processor with the metal blade attached.
• Start blending and a minute late slowly pour the olive oi. Pour in a drainer and allow to get rid of the excess liquids, for about 10 minutes.