Recipe by NORMM1
"I find it great with lamb chops, my BBQ butterflied leg of lamb, chicken and vegetarian dishes and as a flavour base for any casseroles or stews where a fresh zing is needed. Especially good cooked with a vegetable bake and in guacamole."
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bird's eye chiles, seeded and stems removed
chopped fresh cilantro
I come from a tribal area of Morocco eating harissa all my life - I know a good one! This is the best I have ever tasted (sorry mom.....)
I followed this recipe to a tee and unfortunately found it inedible. 1 tbsp was WAAAAY too much salt! We literally couldn't taste anything but salt, which totally ruined this for me. I tried to mellow out the sodium by dumping half of the batch and adding more of every other ingredient, but the flavors still weren't balanced; it just tasted like a spicy, very salty pesto. I made a last-ditch effort at using the harissa by mixing some with coconut milk and adding it to a simple garlic reduction I was making for chicken. It was passable but no better than that. I was really looking forward to this recipe.
Very tasty and traditional african condiment. I used a large handful of rehydrated del arbol peppers as these are easy to find in the grocery store. I sauteed the garlic first in a bit of olive oil and add chopped fresh mint after removing from the heat. Then blended all the ingredients in my chopper. Slather on steaks before grilling/broiling and mix into mayo to make a killer steak sandwich.
Wonderful recipe, very forgiving! I modified ingredients based on what was available, and came out excellent, probably not quite as spicy as the original, as the bird chilies weren't to be found. Makes a great sauce for pork or chicken when mixed with plain yogurt, can be used as a stir-fry sauce, and was yummy just plain on top of smoked oysters. One thing that seemed nice was to toast the cumin and coriander seeds in a dry skillet before blending. Next time I will add the chilies after blending the rest so that the sauce is slightly chunky instead of pureed.
Tried this a few months back, before I became a member. So good it needs a review. Harissa with mint? Never knowing this version of Harissa (one of my favourite accompaniments), I went to the local, bought the bits I needed, and went to work. Wow. The mint introduces the cumin and garlic so well, it is as though the Harissa has a Master of Ceremonies. If you have never tried making it this way, I impress upon you: your dinner guests will love you.
This is a great recipe! As always, I mix things up a bit, I will often add lemon juice right before serving with bread, and (I live in houston, this goes GREAT with tex-mex) I usually put in some chipotle pepper as well!
This is So SO SO Flavoursome, I have made it 6 times and everytime it has come out perfectly,everytime though i have added more Chillies to increase the heat..BEST CHILLI SAUCE AROUND..
Great on ham sandwiches..
Love this! You can use a variety of peppers, and I like the mint in it. So much better than what you find in the stores!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 25
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