How to Make Harissa Sauce - Clean Eating Magazine

Harissa Sauce

This fiery hot sauce is fantastic served as a dip for oven-roasted chicken fingers, on the side of broiled or grilled steak, spread sparingly on sandwiches and burgers or mixed with whole-wheat couscous studded with chickpeas, chopped dried apricots, tomatoes and scallions.
Harissa Sauce image
  • Duration
  • Cook Time
  • Prep Time
  • 1 1/4 cupsServings


  • 4 dried hot red chiles, stemmed and seeded
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp caraway seeds
  • 2 large roasted red bell peppers (drained, if using jarred)
  • 1 clove garlic
  • 1 tsp dried mint
  • 1/2 tsp organic evaporated cane juice
  • Pinch sea salt
  • 1/3 cup extra-virgin olive oil


  1. In a small heat-proof bowl, add chiles and cover with boiling water. Let stand until softened, about 15 minutes.
  2. Meanwhile, in a small dry skillet on medium, toast coriander, cumin and caraway seeds, swirling skillet constantly until fragrant, about 1 minute. In a spice grinder or mortar with pestle, grind to a fine powder; transfer to a food processor, along with bell peppers, garlic, mint, cane juice and salt.
  3. Drain chiles and add to processor. Blend until finely chopped. With motor running, add oil and blend until smooth. Let stand for 1 hour before using or storing. Refrigerate for up to 1 week or freeze for up to 3 months.

Nutrition Information

  • Serving Size: 1 T
  • Calories: 43
  • Carbohydrate Content: 2 g
  • Fat Content: 4 g
  • Fiber Content: 1 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 116 mg
  • Sugar Content: 0.5 g