How to make Harissa Sauce -

Utterly spicy, this Harissa sauce is sure to warm your taste buds with its hot flavor created from an assortment of spices. It is used as an accompaniment to zest up any dish in a jiffy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red capsicums (लाल शिमला मिर्च), Coriander seeds (साबुत सूखा धनिया)

Cuisine : Other Cuisines

Course : Gravies, Sauces and Stocks

You can also find more Gravies, Sauces and Stocks recipes like Quick Tomato Sauce Romesco Sauce Eggless Mayonnaise Cheese Dip

Harissa Sauce

Harissa Sauce Recipe Card


Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Harissa Sauce Recipe

  • Red capsicums 2 medium

  • Coriander seeds 2 tablespoons

  • Caraway seeds (shahi jeera) 2 tablespoons

  • Garlic 4 cloves

  • Olive oil 2 tablespoons

  • Red chilli paste 1 tablespoon

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Crushed black peppercorns to taste

  • Red chilli flakes 1/2 teaspoon

  • Vinegar 1 tablespoon

  • Tortillas 4

  • Vegetarian or non vegetarian mixture as required


Step 1

Heat a non-stick pan, add coriander seeds and caraway seeds, mix and dry roastover medium-high heat till fragrant. Transfer into a blender jar, cool slightly and grind into a coarse powder.

Step 2

Skew each bell pepper on the tip of a knife, baste with oil and roast over direct flame, rotating the knife ,till the skin gets charred on all sides. Put them into a bowl, cover with cling wrap, let it stand for 10 minutes. Peel, seed and coarsely chop them.

Step 3

Put the capsicums and garlic into a blender jar and blend into a smooth puree.

Step 4

Heat oil in a non-stick pan, add the ground puree and saute for 1 minute. Add red chilli paste and mix. Add 1 teaspoon ground spice powder, salt, sugar, crushed black peppercorns and red chilli flakes and mix well. Add vinegar, mix and cook till the oil separates. Remove from heat.

Step 5

Spread a dollop of this sauce on each tortilla, and place your choice of vegetarian or non-vegetarian topping over it. Serve it with the remaining harissa sauce as a dip.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.