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Tassel Ridge® Harissa Sauce

Ingredients

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp caraway seeds
  • 2 roasted red peppers, from jar, drained and coarsely chopped
  • 1 red Thai chile, with seeds, chopped
  • 1 clove garlic, chopped
  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice
  • salt

Instructions

  1. Toast cumin, coriander, and caraway seeds in a small skillet over medium-high heat, shaking skillet 2 to 3 times, until spices are fragrant, about 2 minutes. Transfer to a spice grinder. Cool completely. Grind to a powder. Puree red peppers, chile, garlic, olive oil, lemon juice, and ground spices in blender. Season with salt. Refrigerate up to 5 days.
  2. Chef’s Note—Harissa Sauce can be made ahead and refrigerated for up to 5 days.