Recipe by Chef John
"Harissa is probably my all-time favorite hot sauce, and one I'm sure you've seen me use in a bunch of recipes here. A small spoonful of this makes virtually any savory dish better."
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red bell peppers, halved and seeded
Fresno chile peppers
caraway seeds, or more to taste
coriander seeds, or more to taste
kosher salt, or to taste
garlic cloves, peeled
extra-virgin olive oil
I combined this recipe and another one on this site to make my favorite harissa ever. Instead of the fresno and habanero, I used fresh jalapeno peppers (4)and did NOT roast them, and instead of lemon juice, added fresh cilantro. Very very good harissa.
We used Tunisian bak louti peppers from our garden instead of the Fresno chiles, and it was so good. Thanks for all your great recipes and videos, Chef John!
Wow. Spicy for sure and not for the faint of heart and we eat Hatch, NM chile! Next time I think I will add half a habanero and more red peppers than green chile. However, I do like the spices that are used.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Harissa Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 65
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