Original recipe yields 6 servings
Based on a 2,000 calorie dietSee full nutrition
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...
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!
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 min...
YUM! I had a hard time getting the membranes off the peppers though. I might blanch a little longer next time. I also need the coriander and caraway seeds. I looked up substitutions and was able...
I loved the complexity of the flavours in this condiment. Delicious!
This is my third try making harrissa and I'm sticking with this recipe. I also used fresh jalapeno peppers instead of Fresno and it turned out great.
We love this sauce, goes great on eggs or meat. I upped the habanero peppers and substituted olive oil. I also use fresh cilantro instead of the coriander seed because I grow this. Plus I wil...