Dairy-Free Harissa Sauce

Harissa is a spicy, smoky, and versatile condiment that can be used to add a kick to grilled meats, roasted vegetables, or even a bowl of hummus. Traditional harissa is made with fresh chiles, but this dairy-free version uses dried guajillo and ancho chiles, which are rehydrated and then blended with olive oil, cumin, coriander, cinnamon, and salt. The result is a sauce that is just as flavorful and versatile as the original, but without any of the dairy.

Harissa is a spicy, smoky, and versatile condiment that has been used in North African cuisine for centuries. It is typically made with fresh chiles, but this dairy-free version uses dried guajillo and ancho chiles, which are rehydrated and then blended with olive oil, cumin, coriander, cinnamon, and salt. The result is a sauce that is just as flavorful and versatile as the original, but without any of the dairy. The history of harissa is long and winding, but it is believed to have originated in Tunisia. The first written recipes for harissa date back to the 13th century, and it quickly became a popular condiment throughout North Africa. Harissa was brought to the Americas by Spanish and Portuguese explorers in the 16th century, and it has since become a popular ingredient in many Latin American dishes. Today, harissa is used in a variety of dishes, from grilled meats and roasted vegetables to soups and stews. It can also be used as a marinade or dipping sauce. Harissa is a versatile condiment that can add a kick of flavor to any dish.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1/2 cup dried guajillo chiles
• 1/2 cup dried ancho chiles
• 1/4 cup olive oil
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large saucepan, cover the chiles with water and bring to a boil. Remove from heat and let stand for 20 minutes, or until the chiles are softened.
2. Drain the chiles and remove the stems and seeds. Add the chiles to a blender or food processor with the olive oil, cumin seeds, coriander seeds, cinnamon, salt, and pepper.
3. Blend until the sauce is smooth and creamy. Taste and adjust seasonings as desired.
4. The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.

Why It Works

• The combination of guajillo and ancho chiles gives this harissa a smoky and flavorful base.
• The cumin, coriander, and cinnamon add warmth and complexity to the flavor.
• The olive oil helps to smooth out the texture of the sauce.
• The salt helps to balance out the flavors.