Harissa sauce Salsa harissa

HARISSA sauce  

This sauce, whose main ingredient is hot pepper, has its origin in the Magreb countries. Its a spicy sauce consumed in this zone in order to increase the body temperature and to help to withstand the high temperatures of the African dessert. 


  • 225 g. of dry hot peppers

  • 5 soup spoons of virgin olive oil

  • 3 pressed garlic cloves

  • 1 teaspoon of cilantro beans (sold in health food shops)

  • 1 teaspoon of caraway or cumin

  • Pinch of salt



Open up the peppers and remove the seeds. Put them to soak in water for about half an hour. After they have been left to soak, drain them and grind them with a pestle and mortar. Transfer them to a mixing bowl and add the juice of the pressed garlic cloves, the salt, the cilantro beans and the caraway/cumin. Mix thoroughly and cover the mixture with olive oil. Cover the bowl.  It needs to be left to stand for at least 12 hours before being consumed.  

Harissa sauce with virgin olive oil 

Harissa sauce, made with virgin olive oil.


Recipe taken from: March, L., Ríos, A., El libro del aceite y la aceituna, Alianza, Madrid, 1989.




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