Harissa – A Spicy Sauce

The other day I was reading the Globe and Mail and came across a recipe for Harissa, a North African spicy red pepper sauce. I absolutely love sauces and figured this one would be perfect for having on hand to spice up Power Bowls, stir-fries, tofu scrambles, potatoes, pasta, pizza, hummus, salad dressings, soups. I mean, honestly, this Harissa sauce is perfect as a topping for anything!

The base is roasted red peppers and spices, with spicy peppers added in. I experimented with a couple of different spicy peppers and came to the conclusion that you can really use any combination or type of hot pepper you like. I used green jalapeno and some jarred banana peppers that I had on hand. You may just want to add a little, test for spiciness, then add more.

This Harissa recipe is oil free, which is different from most recipes I looked at. I don’t see the need to add oil with all of the flavour of the heated, ground spices, garlic and roasted peppers.

This recipe makes almost two cups worth. I thought that might be plenty to have in the fridge for a week or so, but my husband ate almost half the jar with his main course the first night! It just might be a recipe you consider doubling!

Another thing I like about this sauce is, it is very low in calories. It is really just spices and peppers with some garlic and lemon juice.

I just love it when you can really indulge in a sauce without oil, animal products or a high calorie count! Leaves more room for dessert!! 😉

Harissa - A Spicy Sauce

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Serves: 4-5 makes about 1 1/2 - 2 cups Prep Time: 15 minutes Cooking Time: 30 min roasting time 30 min roasting time

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 red bell peppers, roasted then skin removed
• 1 jalapeno pepper, roasted, then skin removed
• 1 tablespoon jarred hot banana peppers (or other hot pepper, fresh or dried)
• 3 cloves garlic
• 2 tablespoons tomato sauce
• 1/2 tablespoon lemon juice
• 1 teaspoon cumin
• 1 teaspoon coriander seeds
• 1 teaspoon caraway seeds
• 7 cardamom pods, cracked open and seeds removed (optional)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the oven to 400 degrees Fahrenheit.
2. Wash peppers and remove center and seeds.
3. Place the red peppers and jalapeno pepper on a lined baking sheet or roasting pan.  Cook for 30 minutes until the skins are wrinkled and charred.
4. Remove the pan from the oven and allow to cool.   Peel the skins off and discard.
5. Place the roasted peppers in a vitamix, blender or food processor.  Add the jarred peppers, garlic, lemon juice and tomato sauce.
6. In a dry frying pan, toast any "non-ground" spices, such as caraway and cardamom, until fragrant.  Avoid letting the spices reach smoking point.
7. Place the warm spices in a spice or coffee grinder, or mortar and pestle and grind finely.
8. Add all spices to the pepper mixture.  Blend until smooth.
9. Keeps well for a couple of weeks in the fridge.

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If you make this sauce, you might enjoy having it on this recipe for Buffalo Seitan with Chickpeas, Coconut Rice and Kale Caesar Salad!