A Tunisian Sauce, as Popular as Ketchup?
My version of a Harissa sauce, is smoky, tangy, and spicy but not too hot and with a wonderful citrusy finish.
This condiment is popular all over the Middle East and Northern Africa, and is a perfect addition to spice up Mediterranean food. Once you’ve made the sauce, use it to drizzle over grilled chicken or to marinade chicken. Stir it into hummus or serve it as a spicy accompaniment to chicken burgers or to spice up a Moroccan style vegetable stew.
I love this recipe because it has spice but isn’t overpoweringly hot. BE BRAVE and adjust the flavor to your palate by substituting the chili de arbol with Mexican Guajillo chili to make it milder, or make it smokier with some chipotle chilies instead.
Let’s spice things up!
Harissa Orange Sauce
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
7-8 dried arbol chilies
6 oz jarred roasted red peppers
2 tablespoons tomato paste
6 large cloves garlic
2 teaspoons nigella seeds (dry roasted and ground)
1 teaspoon O&V Smoked Paprika *
2 teaspoons ground cumin (See Chef Note)
2 teaspoons ground coriander (See Chef Note)
½ teaspoon cayenne pepper
Kosher salt to taste
2 tablespoons orange juice
1 teaspoon lemon juice
2-3 tablespoons O&V Unflavored EVOO *
1 tablespoon soaking liquid from chilies
Water as needed to achieve correct consistency
Preparation
Soak the dried chilies in hot water for 30 minutes until tender and rehydrated. Drain (reserving some of the soaking liquid), remove stems and seeds (for milder sauce)
Slightly dry roast the nigella seeds and then grind in mortar and pestle
Slightly dry roast the ground spices until aromatic
In a food processor, combine: rehydrated chilies, tomato paste, roasted red peppers, garlic, ground nigella seeds, toasted cumin, coriander, cayenne, smoked paprika, large pinch of kosher salt and fresh orange juice, and lemon juice.
While processor is running, drizzle in the EVOO, scrape down sides. Next add the tablespoon of soaking liquid and water (one teaspoon at a time) till you reach desired consistency. Flavor will develop over 2-3 days so make in advance,
Store in a mason jar, covered with a layer of more EVOO. Tighten the jar well, and this sauce will keep in a refrigerator for 2-3 weeks, or freeze for future use.
Serves 10-12
Total Time 10 minutes
Chef Note
While store bought cumin powder and coriander powder will work just fine in this recipe, I prefer to toast some cumin seeds and coriander seeds in a dry pan and then use a mortar & pestle to grind them into the powder – this brings out the intensity of the aromas and flavors.
You can replace the orange juice with just lemon juice for a plain harissa sauce
Notes
* The Smoked Paprika adds depth and color to the dish. You can use any healthy, high-quality Unflavored EVOO and another high-quality paprika
All highlighted products are available at Oil & Vinegar stores
Categories: Condiment, Gluten Free, Dairy Free, Vegan, Vegetarian, Plant Based, Moroccan Flavors, Middle Eastern Flavors, Mediterranean Lifestyle
