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So, I had this whole delicious lunch for you guys.
Or breakfast or in my case dinner, Â but then this sauce happened and since this said lunch includes this Harissa sauce I felt I had to share this first.
But, I am making it known that you have a very, no highly delicious, meal coming your way and I am jumping out of my skin to share it with you. But not tomorrow, and I think we all know why it is not happening tomorrow.
So predictable.
Now that I think about it though, posting this sauce today is kind of perfect.
I mean, with tomorrow being Valentine’s Day you may be looking to spice things up a little, and this sauce (or some people would say paste) is spicy. Spicy and really good, so do not get freaked out by the heat. You just need to mix it with something to help tame the heat a little. Although, I know it is also used like salsa and eaten with chips. If hot is your thing, using it as salsa would be great too.
If you have never heard of Harissa it is a spicy sauce used in a lot of Moroccan cooking. Typically it is used  as a garnish, with eggs, or sometimes it can be mixed into dishes too. To be honest, this is the first time I have even tried Harissa. I have been wanting to for forever, but my lame small town grocery store does not carry any.
I ordered some on Amazon, but with all the snow we had last week it was not delivered on time and I really wanted it. So, I figured I would just make my own and I cannot believe how easy it was. It is really just a bunch of peppers all tossed together. The total prep time is only thirty five minutes – and thirty of those minutes come from letting the dried chiles soak in water. The rest of the work is all done in the food processor (or blender).
Easy peasy.
I made the sauce, made my lunchy thingy that I cannot wait to tell you all about and then……
There was a knock on the door.
Yup.
Of course, the sauce shows up the minute I am finished. Story of my life.
Whatever, like I said, I love my homemade version. Plus, it makes me feel all cool that I made my own Harissa sauce.
I mean, homemade always trumps the store. Ok, well unless the homemade version takes like days or something to make, in which case maybe the store bought is sometimes ok. But if you can go the homemade route… do it. Bonus, in the long run it usually ends up being like half the price!
Oh, and if you are wondering, this is about as spicy as it is going to get around here this Valentine’s Day. Me and my sauce have a little date with some runny eggs….and chocolate. Duh.
You know, some people say being single on Valentines Day is the worst, but for me, it just means more of the good stuff. That and I just have zero time in my life right now for a boyfriend. I say, me first then the guy.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Or maybe me, some chocolate… and then the guy.
used a jar of drained pasilla peppers, 2 dried anchos, 2 dried new mexico ( too avoid too much heat ), and switched to 3 roasted cloves of garlic.. the rest was pretty similar , and you could dip in a chunk of whole grain bread and smile.. jp
Your harissa looks amazing!
Thanks!!
Thank you virtuous lady!
How did I miss this post? But found it because of today’s? I love Harissa and always have it in my fridge. Can’t wait to try this! It’s sure to be my new favorite! Harissas also an ingredient in my OTHER favorite dip, muhumurrah, which is also wonderful with sweet potato fries/ chips!
Haha! Now way! So excited you love harissa! Hope this recipe is perfect for you! 🙂
Oh wow Tieghan- I didn’t realize this was so easy to make! I love a good really spicy Harissa and can’t wait to try. Stumbled upon your blog through Love & Lemons- so glad I did!
Accidentally stumbled upon your blog and dumbstruck by your gorgeous photography…. I always thought it was a Moroccan origin but apparently it’s Tunisian. Anyway, I can almost taste it in my mouth. Thank you for teasing my taste buds today.
Seriously, this sounds downright amazing!! Like, my hubby would die over this!! Such gorgeous color too!
The color is amazing! I love adding a little spicy to soups and noodle bowls! Great post!
Thanks Sommer! Noodles bowls would be delicious!
I can’t wait to make this harissa for grilled veggies, etc. Love the versatility!
Agree! It is so adaptable!! Veggies would be delicious!
Oh this sauce looks amazing!!
Thanks Alicia!
Ooo, very cool idea, Tieghan! I could see myself grilling with this paste and using it as a sauce all spring and summer long. Look at that amazing color! Lovely recipe and photos, girl!
Thank you so much, Georgia! It would be delicious with grilled meats and veggies!
Oh wow, I can’t tell you how excited I am to make this. I enjoy making things that call for dried chilies to be toasted and then re-hydrated etc…. I recently purchased a small bottle of Harissa infused oil while in Monterey and it’s amazing, but I use it sparingly cause I don’t want it to be gone. You’ve helped me ensure I can keep those flavors in my kitchen – thank you!!
That oil sounds amazing!!
Thanks Kristen!
this is a GREAT how-to Tieghan, I absolutely love harissa!!! (and still obsessed with your bowls, btw)
Thanks Christine!! 🙂
Oh my goodness, this looks too good! I would love to make this soon!
Thank you! Hope you get too!
You got a successful blog, way better than a boyfriend! You will find someone awesome in time I mean come on look at that food. You would be one hell of a girlfriend! Happy V-Day!
Awe! Thanks Sophia!