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Spicy Homemade Harissa Sauce Recipe - Discover how to make homemade Harissa sauce! This spicy red pepper delight is easy to prepare and perfect for adding heat

Spicy Homemade Harissa Sauce Recipe

Craft authentic, spicy harissa sauce with roasted red peppers, ancho, and chile de arbol for a vibrant, smoky kick.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 5
Course: Sauce
Cuisine: North African
Calories: 50
Ingredients Method Notes

Ingredients
  

  • 2 whole roasted red peppers (seeds removed)
  • 2 dried ancho chilies
  • 1 dried chile de arbol
  • 2 chipotle chiles in adobo sauce
  • 1 cup boiling water
  • 1 clove garlic (peeled and smashed)
  • Juice of half a lemon
  • Salt (to taste)
  • 2 tablespoons olive oil

Method
 

  1. Place the dried ancho and chile de arbol chilies in a heatproof bowl. Pour the boiling water over them and let sit for 20 to 30 minutes until softened. Reserve the chile soaking water.
  2. Once chiles are softened, cut off the tops and remove the seeds. Add the rehydrated chilies, chipotle chiles in adobo, smashed garlic clove, and lemon juice to a food processor or blender.
  3. Purée the mixture. Slowly drizzle in the olive oil while the processor is running to thicken the sauce. If you prefer a thinner consistency, add 1-2 tablespoons of the reserved chile water.
  4. Season the Harissa to taste with salt. Add more lemon juice if desired for brightness. Blend again briefly to combine.
  5. Transfer the homemade Harissa to a clean jar. It will keep refrigerated for up to 2-3 weeks, allowing the flavors to meld beautifully.
  6. Serve this vibrant, spicy sauce with grilled meats, roasted vegetables, or anywhere you need a fiery kick!

Notes

- For a milder Harissa, remove all seeds and membranes from the dried chilies.
- Adjust the amount of chile de arbol for your preferred heat level.
- Use high-quality olive oil for the best flavor infusion.
- For an extra smoky flavor, briefly toast the dried chilies before soaking.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.