Moroccan Style Harissa Sauce
Created by ForeverMama on July 5, 2019
- Servings: 6-8
- Prep Time: 30m
- Cook Time: 4m
- Recipe #32879
Ingredients
- 3 ounces dried chiles (guajillo chiles, stemmed and seeded)
- 1 teaspoon caraway seeds
- 1 teaspoon coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons Kosher salt
- 8 cloves garlic
- 1 cup olive oil (extra virgin)
- 3 lemons (juice of)
- 3/4 cup apple cider vinegar
How to Make
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Step 1: Place the chiles into a medium bowl, cover with boiling water and let sit until softened, about 20 minutes.
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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.
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Step 3: Drain the chiles and transfer to a food processor with the ground spices, salt, garlic, olive oil, lemon juice, and vinegar.
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Step 4: Puree, stopping occasionally to scrape down the sides of the bowl, until smooth, about 2 minutes.
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Step 5: Makes approximately 2 1/2 cups.
Nutritional Facts
- 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