1 hr 10 mins
Adapted from Ball Complete Book of Home Preserving. Try it added to hummus, spread on a roast beef sandwich or drizzled with a good quality olive oil and used as a dip for bread and crackers.
My Private Note
8 ounce ...
Units: US | Metric
- 4 ounces dried chilies, seeded and stems removed (New Mexican dried chilies preferred)
- 4 cups plum tomatoes (peeled, cored, seeded and chopped)
- 2 cups onions, peeled and chopped (about 8.5 oz)
- 3/4 cup brown sugar, lightly packed
- 1 cup cider vinegar (5% acidity) or 1 cup white vinegar (5% acidity)
- 1/2 cup red bell pepper, seeded and chopped (about 2.5 oz)
- 3 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 4 tablespoons garlic, peeled and minced (about 2 oz)
- 1 tablespoon canning salt or 1 tablespoon kosher salt, more to taste
- 1Soak the chilies in hot water until they soften, about 20 minutes.
- 2Drain, reserving about 1/4 cup of the soaking liquid.
- 3In a blender or food processor, blend the chilies with the garlic, salt and about 3 tablespoons of the soaking liquid.
- 4Blend until you achieve a uniform paste; set aside.
- 5In a large pot, bring the tomatoes, onions, sugar, vinegar, red pepper, cumin and coriander to a boil.
- 6Reduce the heat and boil gently, uncovered, until the mixture has the consistency of a thin tomato ketchup, about 25 minutes.
- 7Stir frequently to prevent scorching.
- 8Prepare jars and lids; bring water in canner up to boiling.
- 9After the tomatoes have reached preferred consistency (or after 25 minutes), add the pureed chili mixture to the tomato mixture.
- 10Season with salt.
- 11Bring it all back up to a boil and continue to boil for 5 minutes, stirring frequently.
- 12Ladle the hot sauce into the hot jars, leaving 1/2 inch of headspace.
- 13Run a plastic knife down the sides to remove air bubbles.
- 14Wipe the rims of the jars with a clean, wet paper towel, then center lids on the jars.
- 15Screw on bands until they are fingertip tight, taking care not to overtighten.
- 16Place filled jars in canner, making sure they are completely covered with boiling water by at least an inch.
- 17Put the lid on the canner and return to a boil once it reaches a rolling boil, let the jars process for ten minutes.
- 18Remove the jars to cooling rack or a tea-towel protected countertop to cool.
- 19Best flavor develops after two weeks.
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Nutritional Facts for Harissa Sauce for Canning
Serving Size: 1 (1691 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 234.4
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 1201.1 mg
- Total Carbohydrate 53.5 g
- Dietary Fiber 8.4 g
- Sugars 40.6 g
- Protein 4.4 g