North African Chili Sauce

The hot pepper sauce known as harissa in Morocco and Tunisia is used as a condiment with falafel and meats. This version cuts the heat, but only slightly, with red bell pepper.

Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 8


  • 15 dried chili peppers
  • 1 Tbsp. chopped roasted red bell pepper
  • 8 cloves garlic, peeled
  • ½ cup extra-virgin olive oil
  • ½ tsp. ground coriander
  • ½ tsp. ground cumin
  • 1 tsp. salt


  • Discard the stems from the chili peppers and soak the peppers in warm water until they are soft. Drain them and put them in a food processor with the remaining ingredients.
  • Process to a smooth consistency and refrigerate.