If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Harissa and I first met over a Moroccan Tagine. Immediately hooked, I started making my own harissa variations at home and although I usually start out by soaking dried chilies, I often can't find dried chilies when I travel to see friends. This version starts with canned chipotle chilies, a product I have better luck finding outside the bigger cities. Use this delicious sauce alongside anything from scrambled eggs to grilled vegetables and burgers. It's amazing with grilled sweet corn. - MissGinsu
Makes 1 3/4 cups
- 3/4 cup canned chipotle chilies in sauce
- 2-3 garlic cloves
- 1/2 cup diced tomatoes
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon ground coriander
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground caraway
- 1 teaspoon salt
- Add the ingredients to a blender or food processor and blend until smooth.
- Serve immediately, or transfer to an airtight container. The flavor will improve after it mellows for a few days. Excess harissa will keep well when refrigerated for a couple of weeks, or frozen for a couple of months.
- This recipe was entered in the contest for Your Best Condiment
Too Many Cooks: Who Has Changed the Way You Cook?
Let's talk game changers and influencers.
Shop Spring Cleaning
Simple, Springy Leek Soup
A well-rounded bud vase.
The Best Cinnamon Rolls