Chef John's Harissa Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 24, 2015
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 to use cilantro, dill, and parsley. I can only imagine how much better it would be with the exact recipe.
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Cooking Level: Beginning

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Reviewed: Jan. 8, 2015
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!
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Cooking Level: Beginning

Living In: Brevard, North Carolina, USA
Reviewed: Nov. 11, 2014
I loved the complexity of the flavours in this condiment. Delicious!
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Reviewed: Oct. 13, 2014
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.
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Reviewed: Jul. 13, 2013
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.
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Cooking Level: Intermediate

Reviewed: Nov. 21, 2012
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!
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