Harissa Sauce

16
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In

Recipe: #32416

May 29, 2019



"This spicy condiment is used often in Moroccan recipes and also on the table to add to dishes. Makes 2 cups"

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (46.5 g)
  • Calories 78.4
  • Total Fat - 7 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 2 mg
  • Total Carbohydrate - 3.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 2.4 g
  • Protein - 0.6 g
  • Calcium - 9.5 mg
  • Iron - 0.3 mg
  • Vitamin C - 48.1 mg
  • Thiamin - 0 mg

Step 1

Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds.

Step 2

Transfer to processor.

Step 3

Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.

Step 4

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree.

Step 5

Season with salt and pepper.

Step 6

Can be made 1 day ahead. Cover and refrigerate. It will keep in the refrigerator for several months.

Step 7

Makes about 2 2/3 cups.

Step 8

NOTE:

Step 9

You can also substitute a jar of roasted red peppers to save time instead of charring the peppers.

Tips & Variations


No special items needed.

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