Harissa Sauce Recipes

Steps:

• Saute onion and garlic in 1 or 2 tablespoons of olive oil until soft and translucent, about 5 minutes. Let cool. Mix all ingredients in food processor and serve at room temperature with fish.

Steps:

• Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
• Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.

Steps:

• Combine tomato sauce, harissa, olive oil, garlic paste, caraway seeds, and coriander in a saucepan. Bring to a simmer over medium-low heat.n
• Simmer until sauce has started to thicken, 5 to 10 minutes. Remove from heat and let sit for 15 minutes for flavors to develop.n

Steps:

• Remove the seeds from the chili peppers and soak the pepper in water for 1/2 to rehydrate. Heat cumin, caraway and coriander seeds over low heat for one minute. Put all the ingredients in a blender and blend until smooth.
• From Margarita's International Recipes.

Steps:

• Place the seeds in a saute pan over medium heat, and dry-roast, shaking pan often, until they give off an aroma, about 5 minutes.
• Pound seeds in a mortar to a rough powder. Add peppers and pound until flaky. Stir in garlic and salt to taste. Gradually add olive oil until a runny paste is formed. Store in an airtight container; keep refrigerated until ready to use.

Steps:

• In a blender or with a mortar and pestle grind the peppers finely.
• Add the garlic, spices, tomato and salt.
• Crush until well blended.
• Scrape the mixture into a jar, pour over just enough olive oil to cover, cover tightly and refrigerate until needed.
• Considering how hot the sauce is, this quantity should last for quite a while.