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Savor strawberry season with our sweet freezer jam. View Recipe >
Preserving Method: Water-Bath-Canning
Makes about 3-4 (8 oz) half-pint jars
This must-have sauce blends traditional Moroccan harissa paste, versatility, and pop of bright red color to any dish.
You will need
4 red peppers, roasted, peeled then diced
8 bird’s eye or other red chili, roasted, seeded then diced
1 large onion, small diced (1 1/2 cups)
6 garlic cloves, minced
5 Tbsp. tomato paste (1/3 cup)
3/4 cup apple cider vinegar
1 tsp. smoked paprika
1 tsp. cumin seeds
1 tsp. sugar
2 tsp. salt
Combine all ingredients in a saucepan over medium heat, bring to a boil. Lower heat and simmer until onions are softened, about 10 minutes. Use an immersion blender to puree harissa to desired consistency; leave slightly chunky or puree completely.
Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Ladle hot harissa sauce into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.