Harissa Hot Pepper Sauce Recipe

Ignite your taste buds with this fiery Harissa Hot Pepper Sauce, a vibrant condiment from North Africa! Perfect as a marinade for chicken, a zesty dip for vegetables, or a bold baste for grilled meats. This recipe is easy to customize – if you don't have asafoetida, simply substitute with garlic for a delicious twist. Get ready to experience the authentic heat and flavor of North Africa in your own kitchen!

Prep Time 15 mins
Cook Time 10 mins
Calories 247.3 kcal
Protein 24g
Rating 5.0 (2 Reviews)
Harissa Hot Pepper Sauce 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Harissa Hot Pepper Sauce

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How to Make Harissa Hot Pepper Sauce

  1. Roughly chop 1 pound of fresh red chilies (adjust to your spice preference).
  2. Add the chilies to a food processor and pulse until coarsely ground but not completely pureed.
  3. Add 2 tablespoons of olive oil, 1 tablespoon of ground cumin, 1 teaspoon of sweet paprika, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, 1/4 teaspoon of asafoetida powder (or 2 cloves garlic, minced), 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of sugar to the food processor.
  4. Process until the mixture is completely smooth, scraping down the sides as needed.
  5. Taste and adjust seasonings as needed. Add more chili for extra heat, lemon juice for brightness, or sugar to balance the spice.
  6. Thin with 2-4 tablespoons of rapeseed oil to reach your desired consistency.

Nutrition Information (Approximate per serving)

Sodium

195 g

Sugar

94g

Fat

1g

Carbs

18g