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

  • 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
In This Recipe
  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!