Recipes Side Dish Sauces and Condiments Sauces Chef John's Harissa Sauce 4.9 (37) 26 Reviews 10 Photos Harissa is probably my all-time favorite hot sauce, and one I'm sure you've seen me use in a bunch of recipes here. A small spoonful of this makes virtually any savory dish better. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on October 22, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 10 10 10 10 10 Prep Time: 20 mins Cook Time: 15 mins Additional Time: 10 mins Total Time: 45 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 2 red bell peppers, halved and seeded 6 Fresno chile peppers 1 habanero pepper 2 tablespoons vegetable oil ¼ teaspoon caraway seeds, or more to taste ¼ teaspoon coriander seeds, or more to taste ½ teaspoon ground cumin ½ teaspoon dried mint 1 teaspoon kosher salt, or to taste 4 garlic cloves, peeled 1 lemon, juiced 1 tablespoon extra-virgin olive oil Directions 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. Cook’s Note You can substitute any red chiles for Fresno chiles.If you have a gas stove, you can roast the red peppers over an open flame. Turn the heat to medium-high and roast over the flame, turning occasionally, until the skin has blackened and blistered, 8 to 10 minutes. Place peppers into a bowl, cover with plastic wrap, and let steam. When cool, strip and discard the skins. I Made It Print Nutrition Facts (per serving) 99 Calories 7g Fat 10g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 99 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 326mg 14% Total Carbohydrate 10g 3% Dietary Fiber 3g 9% Total Sugars 4g Protein 2g 3% Vitamin C 175mg 195% Calcium 29mg 2% Iron 1mg 6% Potassium 281mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved