After a bit of research I was able to find it at La Bottega in the Ottawa Market, and also the Whalesbone Oyster House on Kent Street, and Alladhin on St.Laurent Blvd.
Harissa is a North African hot sauce where the main ingredients are Piri piri style chili peppers, tomatoes and smoked paprika.
Now the following recipe for Harissa comes from the Professional Chef Series Volume 7,
Ingredients:
•10 dried red chili peppers
•4-5 cloves garlic, finely minced
•1 teaspoon salt
•2-3 tablespoons olive oil
•1 teaspoon coriander seeds
•1 teaspoon caraway seeds
•1/2 teaspoon cumin powder
Directions:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
Using a mortar and pestle grind the coriander and caraway seeds to a fine powder.
Add remaining spices and blend to form a smooth paste.
Store in airtight container and top with a little olive oil. Can last up to one month in the fridge.
see below a picture of the finished product.
Hope this helps and would love to hear what you tried making with Harissa.
