Moroccan Style Harissa Sauce
Recipe: #32879
July 05, 2019
Categories: Condiments, Fruit, Lemon, Moroccan, Make-Ahead, Refrigerator, Stove Top, Gluten-Free, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spices, Oil, Marinades & Brines, Spicy, All Occasions more
"Harissa is a spicy chili paste common in Morocco and in other North African countries. It's incredibly versatile and can be used many ways as possible; as a marinade for meat, for roasting vegetables, as a dip on its own or even as an interesting condiment for burgers and dogs in your backyard barbecue."
Original recipe yields 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (193.3 g)
- Calories 451.7
- Total Fat - 44.7 g
- Saturated Fat - 5.2 g
- Cholesterol - 0 mg
- Sodium - 780.8 mg
- Total Carbohydrate - 13.6 g
- Dietary Fiber - 4.1 g
- Sugars - 2.7 g
- Protein - 5.2 g
- Calcium - 56 mg
- Iron - 2.1 mg
- Vitamin C - 58.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the chiles into a medium bowl, cover with boiling water and let sit until softened, about 20 minutes.
Step 2
Heat the caraway, coriander, and cumin in a dry skillet over medium heat. Toast the spices, swirling the skillet constantly, until very fragrant, for just a couple of minutes, then transfer spices to a grinder. Grind to a fine powder.
Step 3
Drain the chiles and transfer to a food processor with the ground spices, salt, garlic, olive oil, lemon juice, and vinegar.
Step 4
Puree, stopping occasionally to scrape down the sides of the bowl, until smooth, about 2 minutes.
Step 5
Makes approximately 2 1/2 cups.
Tips & Variations
No special items needed.
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