Harissa - Moroccan Hot Sauce

Total Time
1hr 21mins
Prep 15 mins
Cook 1 hr 6 mins

The fire engine color of this sauce is a sign of what is to come; harissa is hotter then hot. Once it is given a chance to sit for a while, the flavors of the lemon, cumin and chiles mix to make a wonderful sauce. Used sparingly it adds zest to stews, soups, and casseroles, it is also great served with lamb and beef. Added to dips it kicks things up just a tad. Be careful it is HOT! Source: Condiments by Kathy Gunst

Ingredients Nutrition


  1. Place the chiles in a medium saucepan and cover with cold water.
  2. Place over high heat and let the water come to a boil.
  3. Remove from heat and let sit for about an hour.
  4. Drain the chiles and place in a blender or food processor along with the salt and garlic.
  5. Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don't seem to be blending, add additional lemon juice as needed.).
  6. Once the mixture is thoroughly blended, remove and place in a small glass jar.
  7. Stir in the cumin and smooth the mixture down.
  8. Pour enough olive oil over the "harissa" to completely cover the top.
  9. Cover and refrigerate.
  10. Makes about 1/2 cup.
Most Helpful

5 5

Delicious (but handle with care!). I can buy Harissa here as well mixed with cream cheese to be used as a sandwich spread-it costs a fortune and is not so versatile. I am very happy to have found this recipe! Thank you so much for posting.