Homemade Harissa (Spicy Red Pepper Sauce).
*You can use any combo of dried chiles you prefer. I just used what I could find in my area, but found that I loved the flavor. You will need a total of 5 dried chiles.
*To roast your own red peppers you can either broil them in the oven or place them directly on a gas top burner and char all sides of the pepper. Once all sides are charred remove the pepper from the broiler or stove top and place in a bowl and cover. Allow to sit for 5 minutes, remove and peel the charred parts away. Slice and use.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons olive oil
- 1 cup boiling water
- juice of half a lemon
- salt (to taste)
- 2 whole roasted red peppers (seeds removed*)
- 2 dried ancho chilies*
- 1 dried chile de arbol*
- 2 in chipotle chiles adobo*
- 1 clove garlic (peeled + smashed)
- Carbohydrate 9.96844242482749 g
- Cholesterol 0 mg
- Fat 6.75000000289468 g
- Fiber 0.462036735729727 g
- Protein 0.438934892402601 g
- Saturated Fat 0.932040000399697 g
- Serving Size 1 1 1/2 CUPS HARISSA SACUE (252g)
- Sodium 2330.32526957217 mg
- Sugar 9.50640568909777 g
- Trans Fat 0.182790000078389 g
- Calories 89 calories
Place the dried chiles in a heatproof bowl and pour the boiling water over top the chiles. Let sit for 20 to 30 minutes until the chiles are softened. Reserve chile water. Once chiles are softened, cut top off the chiles and remove the seeds from inside. Add to the bowl of a food processor or blender, along with the chipotle chiles in adobo, garlic and lemon juice. Purée, slowly pouring in the olive oil to thicken the sauce. If desired add 1-2 tablespoons of the reserved chile water to thin the sauce a bit (I did not do this). Season to taste with salt and extra lemon juice. The Harissa will keep refrigerated for a few weeks.
