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Test Kitchen Approved

Rose Harissa

Recipe By Michael Kimball, Savory Spice Test Kitchen


1/2 cup sauce

Cooking Time

15 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

A sprinkling of rose petals and a splash of rose water give this spicy North African condiment a touch of floral sweetness.

Serving Suggestions

Use to add spicy, floral flavor to hummus, lamb, or pasta.


1 red bell pepper

¼ cups extra-virgin olive oil

1 tsp. granulated sugar

½ tsp. Kosher Salt

Savory Spice ingredients in this recipe

  • Harissa Spice Mix Powder

    Harissa paste is a popular condiment in North Africa, especially Tunisia. We make a powder version of this blend that, when mixed with equal parts ...

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  • Rose Water

    Rose Water, a product of Lebanon, is the result of steaming rose petals to extract their flavor in liquid form. Used mainly in Middle Eastern pastr...

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  • Pakistan Rose Petals

    Pakistan Rose Petals are dried rose petals, or rose buds, that are typically used in recipes for an added visual flair or aromatic essence (much li...

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Preheat oven to broil and line a small baking sheet with aluminum foil. Cut bell pepper in half lengthwise and remove stem, seeds, and membrane from both halves. Place bell pepper halves cut-side down on baking sheet and broil for about 14 min., or until charred and blistered across the top, rotating sheet halfway through. Transfer bell pepper halves to a medium bowl, cover tightly with plastic wrap, and let sit for 10 min., or until cool enough to handle and charred skin comes off easily. Use hands to remove and discard skin before adding the flesh to a blender. Add remaining ingredients and blend on high for 1 min., or until smooth, scraping the sides halfway through.