• serves 0
Christine Cushing
Christine Cushing

Originally from Tunisia, Harissa is a hot sauce with some great North African spices. It's perfect to serve for couscous or flavour soups and stews.

29 Ratings
Directions for: Harissa


2 medium dried New Mexico chiles, soaked for 15 minutes in warm water

3 clove garlic, minced

1 tsp honey (5 ml)

½ tsp coriander seed, ground (2 ml)

¾ tsp cumin seed, ground (3 ml)

¼ tsp caraway seed, ground (1 ml)

¼ cup extra virgin olice oil (60 ml)

¼ cup chopped fresh mint (60 ml)


1. To make Harissa, drain chiles well and chop. Combine with garlic, honey, spices, and olive oil in food processor. Pulse until smooth. Add mint and pulse to combine.

See more: African, Party Favourites, Fall, No-Cook, Winter, Hot and Spicy, Quick and Easy



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