Harissa Sauce


Be the first to rate it


1/4 cup (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 39
Caloriesfromfat 83 %
Fat 3.6 g
Satfat 0.5 g
Monofat 2.6 g
Polyfat 0.3 g
Protein 0.4 g
Carbohydrate 1.8 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 2 mg
Calcium 14 mg


2 teaspoons caraway seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1 garlic clove, peeled
1 jalapeño pepper, seeded
2 tablespoons red wine vinegar
1 tablespoon olive oil


Place the first 7 ingredients in a food processor; process until finely chopped. Add vinegar and oil, and process until smooth. Cover and chill.

Note: Store sauce in an airtight container in refrigerator for up to 2 weeks.


April 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note