Harissa - Moroccan Hot Sauce

20
Servings
15m
Prep Time
1.20h
Cook Time
1h 27m
Ready In


"First submitted to the web by Shadows on June 09, 2007 Prep Time: 15 mins Total Time: 1 hrs 21 mins Yield: 0.5 cup .. The fire engine color of this sauce is a sign of what is to come; harissa is hotter then hot. Once it is given a chance to sit for a while, the flavors of the lemon, cumin and chiles mix to make a wonderful sauce. Used sparingly it adds zest to stews, soups, and casseroles, it is also great served with lamb and beef. Added to dips it kicks things up just a tad. Be careful it is HOT! Source: Condiments by Kathy Gunst."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (8.9 g)
  • Calories 3.7
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 234.4 mg
  • Total Carbohydrate - 0.8 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.2 g
  • Protein - 0.2 g
  • Calcium - 2.5 mg
  • Iron - 0 mg
  • Vitamin C - 6 mg
  • Thiamin - 0 mg

Step 1

Place the chiles in a medium saucepan and cover with cold water.

Step 2

Place over high heat and let the water come to a boil.

Step 3

Remove from heat and let sit for about an hour.

Step 4

Drain the chiles and place in a blender or food processor along with the salt and garlic.

Step 5

Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don't seem to be blending, add additional lemon juice as needed.).

Step 6

Once the mixture is thoroughly blended, remove and place in a small glass jar.

Step 7

Stir in the cumin and smooth the mixture down.

Step 8

Pour enough olive oil over the "harissa" to completely cover the top.

Step 9

Cover and refrigerate.

Step 10

Makes about 1/2 cup.

Step 11

.

Tips & Variations


No special items needed.

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