Harissa Sauce

Not great. Quite sweet, even when I cut the sugar. It's a nice start to something, but I wouldn't make this again.

• Epicentrum

• California

• 11/21/2018

I'd give it a zero if I could... Had several versions of harissa and this is, by far, the worst. Absolutely disgusting.

• cripplechris

• Chicago

• 9/28/2017

am commenting only on the harissa, as i used this recipe for some other dish, but the cinnamon chicken is next on my dinner bucket list; that said, this sauce was really good AFTER i added cumin and juice of half a lemon; i omitted the salt and sugar b/c we don't eat that much added salt or sugar anymore; the pack really liked this sauce, so i know it will be a regular around here ;0)

• redneck_chef

• central AR

• 5/3/2015

This Harissa recipe is lacking a key ingredient, in my opinion, to make it authentic: cumin seeds. The ratio of seeds that I've found to work well is 3-2-1 as in 3 tsp. cumin seeds, 2 tsp. coriander seeds, and 1 tsp. caraway seeds. I also prefer heat in Harissa which is also sorely lacking here.

• Katohnine

• Boston, Ma

• 4/25/2015

Add preserved lemon to taste. Char peppers more than usual to bring out smoky flair. Fantanstic

• sulinhan

• Glastonbury, CT

• 9/12/2013

Whoops! That review was for Grilled Asian Flank Steak, on this site, Delish!

• mqinwn

• Hampton, NH

• 2/16/2011

I made this for a party of six for dinner. Everyone, including myself thought it was delicious. Even got a couple "awesomes." I did marinate it overnight, used regular cabbage for the slaw as that was on hand. Tasted wonderful. Really enjoyed it.

• mqinwn

• Hampton, NH

• 2/16/2011

Easy to make (if you use jarred roasted peppers) with complex flavor results. The only thing I did differently was to add a squirt of lemon juice to counter balance the sweetness of the peppers. Next time, I'll use less sugar. Served with broiled fish over couscous.

• KateCinOH

• 1/17/2011

Excellent! Not sure what this should taste like, as I once made a different Harissa recipe that was totally different. Note that I wasn't impressed with my first attempt, however; I can see that this latest receipe will be a standard condiment in my refrigerator. I used a dried red pepper instead of the crushed pepper and it worked nicely. Many other recipes use cumin and I'm pondering adding some to my next batch. Another thing I did was to only use one tablespoon of oil to reduce the calories. I assume the shelve life will be shortened but I think it will be consumed quickly.

• Anonymous

• Dillard, GA

• 7/24/2010

Wow - what a fantastic sauce! I made this to go with the Moroccan-Style Vegetable Stew on this site. Substituted a jar of Trader Joe's Fire Roasted Piquillo Peppers for the fresh, agave for sugar, and cumin seeds for caraway since I was out. Sublime!

• Anonymous

• Annandale, VA

• 2/10/2010

I made this sauce to go with the Shrimp Phyllo Purses recipe on this site (instead of the sauce included with that recipe). It went well together, but I didn't fall in love with the sauce on its own. No acid to balance the sweetness. Maybe next time I need a red pepper sauce I'll try it again and add a splash of red wine vinegar, to taste. I used fresh red peppers but honestly think jarred would have been just as good, and a lot easier.

• dulcinea14

• Houston

• 12/14/2009

I am addicted to this sauce. It is fantastic. I've used my own roasted peppers and I have used jarred peppers and - much to my surprise- I didn't find any difference. It is, I think, the toasted seeds and garlic that makes this sauce a winner. I serve it with grilled lamb chops, grilled/poached chicken, and even grilled shrimp. Try it!!

• Anonymous

• Toronto

• 11/23/2009

This sauce is a winner! I, too, used jarred red peppers due to others' recommendations: a 32-oz jar of Sclafani "Red Pepper Hulls" the whole quart, drained. Perfect! Easy! I also ground the toasted seeds and was glad. I hit the occasional whole one and found it annoying.

• KHK9

• CT

• 11/14/2009

Thanks to the other reviews, after I toasted the coriander and caraway seed, I ground them in my spice grinder and then tossed them into the food processor. That helped avoid biting down onto whole spices, of which I am not a huge fan. Great with the Swiss Chard and Lima Bean soup, but sounds great for almost any foods.

• lholmes

• 2/11/2009

Very tasty and healthy sauce. Because I'm not a huge fan of whole spices, after I toasted the coriander and caraway seeds, I used my spice grinder to fine grind them. A mortar and pestle would work as well.

• lholmes

• Oakville, On

• 2/11/2009