Harissa Sauce

5 steps. Take it one step at a time.

1. 01

   Place the dried chilies

   Place the dried chilies in a heat-proof bowl and cover with boiling water. Let them soak for 20 minutes until softened.

   20 min
2. 02

   Toast the coriander, cumin, and caraway seeds

   In a dry skillet over medium heat, toast the coriander, cumin, and caraway seeds for 2-3 minutes until fragrant. Grind them into a fine powder using a spice grinder or mortar and pestle.

   3 min
3. 03

   Drain the chilies

   Drain the chilies and remove the stems and seeds (keep some seeds if you want it extra hot).

4. 04

   Combine the chilies, garlic, ground spices, salt, and lemon juice

   In a food processor, combine the chilies, garlic, ground spices, salt, and lemon juice. Pulse until a coarse paste forms.

5. 05

   With the processor running, slowly drizzle

   With the processor running, slowly drizzle in the olive oil until the paste is smooth and glossy.