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CategorySauce recipes

Cookbook | Ingredients | Recipes

Harrisa is an extremely spicy chile paste used in North African cooking, mostly in Morocco, Tunisia and Algeria, although strains can be found in all neighboring countries.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Blend all ingredients together to form a smooth paste.
  2. Use or store in the fridge.

Notes, tips and variations[edit | edit source]

  • Mixed with mayonnaise, this paste makes an excellent side dish for chicken and cooked meats, particularly lamb. It can be used sparingly as a marinade or served with yogurt as a sauce.
  • By covering the paste with a little olive oil, it can be stored for several months allowing the sauce to take on a richer flavour. It is not recommended to store in a humid or damp environment.