Tunisian harissa is a popular chili sauce used throughout the Middle East, and it’s been embraced by foodies all over the world, making it easy to find in Western supermarkets too. Nothing beats the flavors of a homemade version, though. By taking time to slowly fry the spices, chiles, and onions, you’ll be rewarded with the most mouthwatering aromas from your kitchen. Use this harissa as a chili sauce with burgers in this chapter or anywhere you would otherwise use chili sauce—add it to hummus, soups, breads, and stews.
Ingredients
- 3 tablespoons plus 1 teaspoon (50 ml) olive oil, plus more olive oil or ghee, for frying
- 1 red onion, finely sliced
- 5 cloves garlic, crushed
- 5 Aleppo chiles or other red hot chile peppers
- 2 teaspoons (4 g) cumin seeds
- 2 teaspoons (4 g) coriander seeds
- 1 teaspoon caraway seeds
- 1 teaspoon tomato purée
- 1 lemon juice
- 1 roasted red bell pepper, chopped
- 1 teaspoon salt, plus more to taste
How to Make It
- Place a skillet over medium-high heat and add a drizzle of olive oil or 1 tablespoon (14 g) ghee. Add the red onion, garlic, and chiles. Fry for 10 minutes, stirring. Reduce the heat if they start to burn.
- In a small dry skillet over medium-high heat, combine the cumin, coriander, and caraway seeds. Toast for 3 to 4 minutes until fragrant. Grind the toasted spices with a mortar and pestle or in a clean spice blender until finely ground. Transfer to a blender or food processor.
- Add the cooked onion, garlic, and chiles to the spices, along with the tomato purée, lemon juice, roasted red pepper, and salt. Process until smooth. Taste and add more salt if needed. Transfer to a sealable jar and refrigerate. It will keep for up to 2 weeks.
