Harissa Hot Sauce
Harissa Hot Sauce
Course: Dips & Sauces
  • 2 1/2 lb red jalapeño peppers
  • 1/4 lb serrano peppers
  • 1/4 lb green jalapeño peppers
  • 1 bulb of garlic
  • 2 tbsp caraway seeds
  • 2 tbsp coriander grounded
  • 1 tbsp cumin grounded
  • salt to taste
  • 2 tbsp olive oil + a little more to seal jar
  1. For the peppers, using gloves, slice the tops off, then in half. Discard the white membrane and some of the seeds as desired.

  2. In a blender, add peppers, garlic, caraway seeds, coriander, cumin, salt, and 2 tbsp of olive oil. Blend into a salsa consistency.

  3. Pour into a jar and add a little olive oil on top to seal the jar.

  4. Store in the fridge and after each use, add a little bit of olive oil to reseal the jar.


*Use gloves. The peppers will burn and send you to the emergency room!

**The olive oil will help keep the hot sauce fresher for longer.