Harissa Sauce
"This spicy condiment is used often in Moroccan recipes and also on the table to add to dishes. Makes 2 cups"
Ingredients
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 by Step Method
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
No special items needed.