Sauces

Harissa Sauce

Sauces

Harissa Sauce

This must-have sauce blends traditional Moroccan harissa paste, versatility, and pop of bright red color to any dish.

Makes:

3 Half Pint Jars (8 oz)

Prep:

30 Minutes

Processing Time:

15 Minutes

INGREDIENTS

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 cloves garlic, finely chopped

3/4 cup apple cider vinegar (at least 5% acidity)

1 tsp. smoked paprika

1 tsp. cumin seeds

1 tsp. sugar

2 tsp. salt

Water Bath Canning

DIRECTIONS

FIRST, LET'S PREP!

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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.

NEXT, TIME TO COOK!

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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.

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DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

NEXT, LET'S CAN IT!

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Ladle hot harissa sauce into a hot jar leaving a ½ 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.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half pint jars for 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed

HAPPY CANNING!