Make Ahead

Hurry-Up Harissa

August 22, 2010
3 Ratings
  • Makes 1 3/4 cups
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

What You'll Need
  • 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
  1. Add the ingredients to a blender or food processor and blend until smooth.
  2. 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.
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1 Review

sonomagal September 6, 2010
Hey, this looks great. I am making it! And I love the idea of freezing it. Thanks, Miss Ginsu!