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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