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.
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Ingredients
- 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
Preparation
- In a small heat-proof bowl, add chiles and cover with boiling water. Let stand until softened, about 15 minutes.
- 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.
- 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
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 1 g
- Protein Content 0 g
- Saturated Fat Content 0.5 g
- Sodium Content 116 mg
- Sugar Content 0.5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g