Garlicky Harissa

Name: Garlicky Harissa
Yield: 1 cup
Ingredients: 8 dried guajillo chiles (about 2 ounces), seeds removed; 2 chiles de árbol, seeds removed, or 1/4 teaspoon crushed red pepper flakes; 1 teaspoon cumin seeds; 2 garlic cloves, finely grated; 1 cup olive oil; 2 tablespoons sherry vinegar or red wine vinegar; Kosher salt; A spice mill or a mortar and pestle

By Samin Nosrat

June 21, 2017

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

Recipe notes

See Related Recipes and Cooking Tips

Our Favorite Samin Nosrat Recipes
Like sweet-spicy zucchini and joojeh kebab.

Ta’ameya (Fava Bean Fritters)

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Passion Fruit Curd

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Chorizo Cauliflower

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

Not-So-Secret Burger Sauce

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Gambas al Ajillo

This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.

Recipe notes

Our Favorite Samin Nosrat Recipes