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Easy Harissa Sauce

Updated: Jun 27

Ingredients (Makes about 16 oz)

Roasted red pepper, with juice

1-12 oz jar

Olive oil, extra virgin

¼ cup


2 cloves

Tomato paste

¼ cup

Red wine vinegar

3 tbsp


2 tsp


1 tsp  

Fenugreek powder

½ tsp

Pro Seasoning Aleppo Style Pepper Flakes

2 tsp

Pro Seasoning All Purpose

TT (To taste)

Method of prep:

Begin the sauce by toasting all the spices in a small sauté pan.  This will open up the flavor of the spices as the oil extract.  Continuously move the spices around the pan on low heat.  Once the spices begin to smoke, dump them into the jar of a blender.  Next add roasted red pepper and juice, garlic, vinegar, and tomato paste.  Pulse the mixture until the contents are small enough to resemble a salsa you would get for free at Chilis (not smooth, and not chunky).  Next pour the sauce into a storage container and mix in olive oil.  Finish the sauce by adding about 1-2 teaspoons of Pro Seasoning All Purpose to taste (TT).  Store in the refrigerator for up to 7 days.

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