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!
I loved the complexity of the flavours in this condiment. Delicious!
Background: grew up in Texas, travelled the world in the military and after, and grew up to love all things hot. THIS is the best hot sauce I've tasted bar-none. Only had one red bell, no mint, and no Fresnos, so instead of traipsing to the store for them I used a 12oz jar of roasted red peppers (less the juice) plus the red bell I roasted. Substituted 4 jalapenos and about a Tblsp Sriracha to get the heat up, and used Basil rather than Mint. Not quite what you may have intended with my substitutions but WOW--Chef John my hat's off to you. A great balance between taste and heat. Thanks for your efforts as your recipes are always winners. Been cooking for over 40 years--still learning!
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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