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Le Chaudron recipe
Sauce Harissa maison
Homemade harissa
⏱ 25 minServes 8Medium145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
300 g (11 oz)dried red chilies
5 clovesgarlic, crushed
2 tspcumin seeds
2 tspcoriander seeds
1 tspcaraway seeds
100 ml (½ cup)extra-virgin olive oil
1 tspfine salt
2 tbsplemon juice
- 300 g (11 oz) dried red chilies
- 5 cloves garlic, crushed
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp caraway seeds
- 100 ml (½ cup) extra-virgin olive oil
- 1 tsp fine salt
- 2 tbsp lemon juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the dried red chilies in hot water for 30 minutes so they rehydrate evenly.
- Meanwhile, toast the cumin, coriander and caraway seeds in a dry skillet for 2 minutes.
- Grind the toasted seeds in the marble mortar to release their aroma.
- Drain the rehydrated chilies and remove the stems and seeds.
- Put the drained chilies, ground spices, crushed garlic and salt in the food processor.
- Blend, drizzling in the olive oil, until you have a perfectly smooth, deep red paste.
- Taste and adjust the seasoning with lemon juice before serving.
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