Harissa

This spicy chili sauce is used throughout North Africa, especially popular in Tunisia. It is used in cooking various dishes or as a topping for egg dishes, couscous, and tagines. It is traditionally made from dried chilies, but it can also be prepared from fresh ones.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 3
  • Number of Servings: 4

Ingredients

  • 100 g Chili peppers, red chili, dried

  • 2 pod Garlic, fresh

  • 0.5 teaspoons Salt, table

  • 1 teaspoon Spices, cumin, seeds

  • 3 spoons Oil, olive

Steps

  1. Heat water in a pot and remove it just before boiling. Break the dried chilies and remove the seeds. Place the broken chilies in a bowl and pour almost boiling water over them. Let them sit for 30 minutes to soften.

  2. Peel the garlic and grind it into a smooth paste with salt in a mortar. Drain the chilies well and place them in a food processor. Add the crushed garlic and the remaining spices, then blend everything into a smooth mixture. Add 1-2 or more tablespoons of olive oil to the sauce to make it smooth.

  3. Transfer the prepared sauce into a clean sterilized jar for storage or use it to prepare dishes.

Nutrition Information (Per 100g)

  • Calories: 291.67 kcal
  • Fat: 4.17 g
    • Saturated Fat: 0 g
  • Carbohydrates: 61.67 g
    • Sugars: 34.17 g
  • Protein: 9.17 g
  • Fiber: 23.33 g

Advice

If preparing the sauce from fresh chilies, do not soak them. The prepared sauce can be stored in a tightly sealed jar in the refrigerator for 3 - 4 weeks, but make sure it is covered with a layer of oil. The sauce is prepared by diluting harissa with olive oil, lemon juice, water, or a few tablespoons of liquid from the dish.