Harissa Sauce for Canning

READY IN: 1hr 10mins




  • Soak the chilies in hot water until they soften, about 20 minutes.
  • Drain, reserving about 1/4 cup of the soaking liquid.
  • In a blender or food processor, blend the chilies with the garlic, salt and about 3 tablespoons of the soaking liquid.
  • Blend until you achieve a uniform paste; set aside.
  • In a large pot, bring the tomatoes, onions, sugar, vinegar, red pepper, cumin and coriander to a boil.
  • Reduce the heat and boil gently, uncovered, until the mixture has the consistency of a thin tomato ketchup, about 25 minutes.
  • Stir frequently to prevent scorching.
  • Prepare jars and lids; bring water in canner up to boiling.
  • After the tomatoes have reached preferred consistency (or after 25 minutes), add the pureed chili mixture to the tomato mixture.
  • Season with salt.
  • Bring it all back up to a boil and continue to boil for 5 minutes, stirring frequently.
  • Ladle the hot sauce into the hot jars, leaving 1/2 inch of headspace.
  • Run a plastic knife down the sides to remove air bubbles.
  • Wipe the rims of the jars with a clean, wet paper towel, then center lids on the jars.
  • Screw on bands until they are fingertip tight, taking care not to overtighten.
  • Place filled jars in canner, making sure they are completely covered with boiling water by at least an inch.
  • Put the lid on the canner and return to a boil once it reaches a rolling boil, let the jars process for ten minutes.
  • Remove the jars to cooling rack or a tea-towel protected countertop to cool.
  • Best flavor develops after two weeks.