Tunisian Harissa Sauce

Tunisian Harissa Sauce

Serves 6 to 8

1   tablespoon fresh lemon juice

1   tablespoon tomato paste

1   tablespoon smoked paprika

1   tablespoon chili powder

½  teaspoon ground cumin

½  teaspoon cayenne

¼  “ground” caraway seeds

2     garlic cloves

Kosher or Sea Salt to taste

Extra-virgin olive oil to taste (for desired consistency)

 Use a spice grinder or mortar & pestle to grind the caraway seeds; set them aside in a small bowl.

Mash the garlic cloves with the side of a Chef’s knife and place them in the bowl. Stir in the lemon juice and tomato paste. Now, gradually stir in the remaining dry ingredients with drizzles of olive oil to taste. The goal is to have a nice blended Sauce at a consistency of choice.

The Sauce should be refrigerated until serving time.

Diva Tips:

  • This Sauce is for my Slow-Roasted Salmon With Harissa & Garlic. It’s also fabulous with any meat of your choice (chicken, beef, or pork), shrimp, and even eggs.
  • The Sauce may be kept for 1-week in the refrigerator.
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