12 Reviews of Harissa

From: Sackville

On Mar 8, 2005

I made a batch of this about a week ago and just now finished the last of it up. I used it on and in everything! It went in pasta dishes, stews, dips, mixed in with ground pork and as a marinade on chicken and it was fabulous each time. So easy to make.

From: Wu & Newt

On Oct 16, 2008

I really like this recipe for harissa, as it calls for items which we generally have lying around which makes it convenient. However, I am giving it only 4 stars because it is not very specific about suggested varieties of peppers, which can effect the heat and volume dramatically. We use a combination of guajillo for bulk and some arbol or thai bird or something like that for heat. Otherwise an awesome recipe.

From: Chabear01

On Oct 17, 2006

I used the dried chili peppers, and used this with Toni Giffords Chicken Tangine Chicken Tagine With Apricots and Honey. Wonderful flavor, easy to make...and plenty left over to use on another dish. Thank You for the recipe.

From: E-Eva

On Jul 18, 2007

Very tasty...and that's saying something because most hot sauces are just *hot*...and not *tasty and hot*. Nice!

From: Chef Kate

On Oct 13, 2005

I halved this and had enough to make Sylvie's Lamb Patties (#96491) and to fill a small jar which is now in the fridge. The lamb was wonderful, thanks, in part, to this Harissa. I can't wait to use the rest in a chickpea dish and a shrimp dish.

From: Cookgirl

On Oct 7, 2005

I used fresh chilies. Thanks for posting your easy recipe.

From: Aioli_Queen

On Sep 10, 2008

DELICOUS. I am something of a hot and spicy devotee and this sauce is just top notch. Not only is it spicy it is EXTREMELY flavorful. I've been making it regularly and just keeping it in the fridge. It's usually gone before the week is out but I'd imagine that even with all the fresh garlic the oil would allow it to keep longer.

From: eBear!

On Feb 25, 2009

I am finding this really too salty for me, but I should say that I clearly wasn't using the right kind of peppers, since I ended up having to add some pickled jalapenos I happened to have in the fridge, in addition to some a few tsps of West Indian hot pepper sauce to increase the heat to my taste. I think it could be really great with the right kind of pepper, though.

From: girl#1177249

On Oct 24, 2009

From: CampChatsworthCook

On Oct 22, 2009

My new "go-to" condiment when I want something a little different. Great as is or as a dip made with plain yogurt. Quite versatile and the seasonings give it a different "hot" taste from Mexican ( which I also love). Great recipe !