Table of Contents
- What is Harissa Sauce?
- What Is the Flavour of Harissa Sauce?
- How Hot is Harissa Sauce?
- Making your own harissa sauce
- Always Blanch the Garlic Before Blending
- What Is Harissa Sauce Used For?
- What is The Difference Between Harissa Sauce, Harissa Paste and Harissa Powder?
- What Can I Use Instead of Harissa Sauce? Harissa Sauce Substitutes
- Harissa Sauce Recipe
What is Harissa Sauce?
Harissa sauce is a more volumised version of the aromatic spice blend from North Africa. The sauce consists of roasted red peppers, dried or powdered red chilli, cumin, coriander, caraway, garlic, smoked paprika, salt, fresh garlic, lemon juice and oil. Like all spice blends, the recipe varies from region to region with some versions containing herbs such as dried mint or oregano.
What Is the Flavour of Harissa Sauce?
As the sauce contains roasted red pepper, the base has a slightly sweet taste along with smokiness from the paprika. Cumin and caraway add earthiness and heat comes from the red chilli. Lemon, salt and oil bring all these flavours together to produce a delicious sauce reminiscent of ajvar, but with more depth and spice.
How Hot is Harissa Sauce?
The heat and spiciness of harissa depend on the type of chilli used and the balance of ingredients mixed together. If you buy harissa paste in a shop, there is no way of telling how hot the blend will be. Different brands use different types of chilli with different levels of heat, so it’s always a good idea to make your own batch at home.
Making your own harissa sauce
To know exactly what you are eating, it’s best to experiment by making your own blends, that way you are in control of which kind of chilli is used and how much you’d like to add. It also means you can play around with the measurements of additional ingredients such as cumin, smoked paprika or garlic, therefore creating a blend perfectly suited to your tastes.
Always Blanch the Garlic Before Blending
As mentioned in the Harissa Paste Recipe, blanching garlic is an absolute must before adding to any sauce. As garlic oxidises, the flavour becomes stronger and can overpower all other flavours to the point of being unpleasant. Blanching garlic in water before use stops the oxidation, takes away the harshness and leaves you with just the wonderful garlic flavour you need.
What Is Harissa Sauce Used For?
Harissa sauce can be used as a dip or served as a side sauce to meats, fish and vegetables. Place a bowl on the table of a BBQ for those who like a little heat. Apart from being served alongside Middle Eastern dishes such as charcoaled lamb, couscous or any other kind of stew, it goes very well spread inside kebabs, shawarma wraps, sandwiches, burgers or tacos.
What is The Difference Between Harissa Sauce, Harissa Paste and Harissa Powder?
The main difference is the way each is applied to food and cooking. Harissa sauce is used as a condiment, harissa paste is a spice to be added during cooking, and harissa powder is a great dry rub or marinade ingredient as well as a seasoning for finished dishes. To read more about how to use each version, click through to this article on flaevor.com: What is Harissa? Learn the difference between ground harissa powder, harissa paste and harissa sauce with recipes to match
What Can I Use Instead of Harissa Sauce? Harissa Sauce Substitutes
If you are short of ingredients, a quick substitute with a similar flavour is ajvar. Take a jar of ajvar and add chilli to give it the same spicy kick as harissa. if you have cumin or smoked paprika in the cupboard, stir 1/2 – 1 teaspoon of each into the sauce as well.
Related recipes on flaevor.com
Harissa Sauce Recipe
Harissa Sauce
Ingredients
- 1 large red pepper
- 2 hot red chillies (such as birds-eye)
- 1 small red onion
- 1/2 ground coriander
- 1/2 ground cumin
- 1/4 tsp ground caraway
- 2 tsp smoked paprika
- 2 tbsp olive oil
- 2 garlic cloves
- 1/2 tbsp tomato puree
- 1 tbsp lemon juice
- 1 tsp sea salt flakes
Instructions
- Heat oven to 200°C. Rub red pepper in oil and roast for 40 minutes or until skin is blackened.
- Chop onion into small pieces. Fill a bowl with water and a large pinch of salt and place chopped onion into the salty water. Soak for 10 minutes. This will help remove the raw bitter taste. Drain and set aside for later.
- Transfer roasted pepper to a bowl, cover with clingfilm and rest for 5 minutes. After this time peel off the pepper's thin layer of charred skin. Discard seeds.
- Blanch the garlic: Peel garlic cloves and place in a small saucepan. Cover with cold water. Heat until just at boiling point, then drain. Cover again with fresh cold water and repeat the process 2 more times.
- To make the sauce: Combine all harissa sauce ingredients in a food processor or small grinder and blend until smooth. Taste and season with salt as needed.
- Store in an airtight jarmin the fridge for up to 2 weeks.
