Harissa - Moroccan Hot Sauce
Recipe: #14259
September 12, 2014
Categories: Mediterranean, Middle Eastern, One-Pot Meal, No Eggs, Non-Dairy, Sugar-Free, Vegetarian, Hot Peppers, Spicy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.