Best Harissa Sauce For Canning Recipes

Harissa Sauce for Canning image

Provided by Molly53

Categories Sauces

Time 1h10m

Yield 6 8 ounce jars

Number Of Ingredients 10

4 ounces dried chilies, seeded and stems removed (New Mexican dried chilies preferred)
4 cups plum tomatoes (peeled, cored, seeded and chopped)
2 cups onions, peeled and chopped (about 8.5 oz)
3/4 cup brown sugar, lightly packed
1 cup cider vinegar (5% acidity) or 1 cup white vinegar (5% acidity)
1/2 cup red bell pepper, seeded and chopped (about 2.5 oz)
3 teaspoons ground cumin
1 1/2 teaspoons ground coriander
4 tablespoons garlic, peeled and minced (about 2 oz)
1 tablespoon canning salt or 1 tablespoon kosher salt, more to taste

Steps:

Soak the chilies in hot water until they soften, about 20 minutes.
Drain, reserving about 1/4 cup of the soaking liquid.
In a blender or food processor, blend the chilies with the garlic, salt and about 3 tablespoons of the soaking liquid.
Blend until you achieve a uniform paste; set aside.
In a large pot, bring the tomatoes, onions, sugar, vinegar, red pepper, cumin and coriander to a boil.
Reduce the heat and boil gently, uncovered, until the mixture has the consistency of a thin tomato ketchup, about 25 minutes.
Stir frequently to prevent scorching.
Prepare jars and lids; bring water in canner up to boiling.
After the tomatoes have reached preferred consistency (or after 25 minutes), add the pureed chili mixture to the tomato mixture.
Season with salt.
Bring it all back up to a boil and continue to boil for 5 minutes, stirring frequently.
Ladle the hot sauce into the hot jars, leaving 1/2 inch of headspace.
Run a plastic knife down the sides to remove air bubbles.
Wipe the rims of the jars with a clean, wet paper towel, then center lids on the jars.
Screw on bands until they are fingertip tight, taking care not to overtighten.
Place filled jars in canner, making sure they are completely covered with boiling water by at least an inch.
Put the lid on the canner and return to a boil once it reaches a rolling boil, let the jars process for ten minutes.
Remove the jars to cooling rack or a tea-towel protected countertop to cool.
Best flavor develops after two weeks.

Nutrition Facts : Calories 234.5, Fat 1.8, SaturatedFat 0.2, Sodium 1201.1, Carbohydrate 53.5, Fiber 8.4, Sugar 40.6, Protein 4.4

Harissa Sauce image

Provided by Food Network

Number Of Ingredients 12

1 red onion, diced
1 tablespoon chopped garlic
Olive oil
2 roasted red peppers, peeled, seeded and stemmed
2 oven roasted tomatoes (plum tomatoes, cut in half and baked in 200 degree oven with olive oil, salt, and pepper for about 6 hours)
1 teaspoon fresh chopped thyme
1/2 teaspoon cayenne pepper
1/8 teaspoon turmeric
1/8 teaspoon cinnamon
Pinch ground cloves
Salt and pepper
Fresh chopped mint

Steps:

Saute onion and garlic in 1 or 2 tablespoons of olive oil until soft and translucent, about 5 minutes. Let cool. Mix all ingredients in food processor and serve at room temperature with fish.