Homemade Harissa BBQ Sauce
This recipe builds on the Moroccan red pepper sauce harissa with the addition of sun-dried tomatoes, a multitude of smoky dry spices, Aleppo pepper and fresh herbs to create an unbelievable harissa flavored bbq sauce that can be used as a sauce, dip or relish. The flavors are intense but not spicy hot.
Servings: 4 1.5 cups total
Calories: 85kcal
Equipment
- 1 saute pan I love cast iron
Ingredients
- 1 jar roasted red peppers 12 oz
- 3 tbsp tomato paste I use no salt added
- 1 tsp Aleppo chili flakes sub red pepper flakes see notes
- 6 halves sun dried tomatoes packed in oil chopped/blended, can sub rehydrated dry ones see notes
- 1 cup onion chopped
- 2 garlic cloves large minced
- 2 tsp olive oil
- 1 tbsp brown sugar
- 1 tsp dijon mustard i.e. brown not yellow
- 1 tbsp fresh oregano chopped
- 1 tbsp fresh thyme chopped
Harissa Spices (see notes)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili powder I use chipotle chile powder for smokiness but use whatever blend you like
- 1/2 tsp sea salt
Additional Optional spices (harder to get for some)
- 1/2 tsp sumac
- 1/2 tsp caraway seeds ground-I use a coffee grinder or mortar and pestle
- 1/2 tsp liquid smoke I like Colgin's see notes
Instructions
- Chop the onion and saute in the 2 tsps of oil on medium heat for 5 min. As they soften, add in the minced garlic and saute for another 5 minutes until they begin to brown.
- Rinse and puree the roasted red peppers and chop the sun-dried tomatoes. If you cannot puree the roasted red peppers, you can mince them up and smoosh them as they cook.
- Add all the ingredients into the pan with the sautéed onion and garlic, and begin to stir and cook on medium-low for 10 minutes, covered, stirring occasionally.
- The liquid will evaporate. Add 2 tablespoons of water, stir and cook another 10 minutes, stirring occasionally, keeping the heat low enough to just keep it cooking. Add another tablespoon or two of water if the mixture dries out too much.
- After a full 20 min of cooking, taste and adjust for any flavors. At this point the mixture is nice and jammy, and ready to put in jar and refrigerate or use.
Notes
Aleppo chili flakes are smoky and tangy and less harsh than typical red pepper flakes.
Sun-dried tomatoes- you can rehydrate dry sun-dried tomatoes versus buying them packed in oil. Either works. I like the flavor in the oil, but the oil is not added in, just what lingers on the tomatoes.
Spice blend- If you like harissa flavors, and want to be able to make more of my or your harissa recipes, consider using 2 tbsps of my Easy Homemade Harissa Spice Blend in place of the listed spices here. You’ll have enough on hand for many batches of popcorn if you make it this way!
The caraway and sumac are listed as optional since you may be less likely to have them on hand. Caraway lends a nuttiness and is present in most harissa pastes, and sumac lends a tang.
The Colgin’s liquid smoke is totally optional, but I’ve come to like the subtle authentic smoked flavor it brings recipes and it makes the sauce really come alive.
Nutrition
Calories: 85kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 1.585mg | Potassium: 392mg | Fiber: 3g | Sugar: 6g | Vitamin C: 51mg | Calcium: 73mg | Iron: 2mg | Magnesium: 28mg | Net Carbohydrates: 12g