Harissa Moroccan Hot Sauce
Elevate your meals with the bold, smoky flavors of Harissa Moroccan Hot Sauce, a vibrant and versatile condiment that brings authentic North African flair to your table. Made with roasted red bell peppers, softened dried red chilies, and a fragrant blend of ground cumin, coriander, smoked paprika, and toasted caraway seeds, this sauce boasts a perfect balance of heat and warmth. A touch of lemon juice adds brightness, while olive oil ensures a silky-smooth texture. Whether used as a marinade, a spread, or a dip, this homemade harissa recipe is easy to prepare and keeps well in the refrigerator for up to two weeks. Perfect for spicing up grilled meats, roasted vegetables, or your favorite couscous dishes, this fiery Moroccan classic is a must-have for anyone craving bold, aromatic cuisine.
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Recipe Information
Ingredients
- 2 large red bell peppers
- 6 pieces dried red chilies
- 4 pieces garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 tablespoon tomato paste
- 0.5 teaspoon caraway seeds
- 2 tablespoons water
Instructions
1. Preheat the oven to 450°F (230°C).
2. Place the red bell peppers on a baking sheet and roast in the oven for 20 minutes, turning occasionally, until the skin is charred and blistered.
3. Remove the roasted peppers from the oven and place them in a bowl. Cover with plastic wrap or a plate and let them steam for 10 minutes. Once cool, peel off the skin and remove the seeds and stems.
4. While the peppers are roasting, soak the dried red chilies in hot water for 10 minutes, or until softened. Drain and remove the stems and seeds.
5. In a small skillet over medium heat, toast the caraway seeds for 1-2 minutes until fragrant. Let them cool slightly, then grind them into a fine powder using a mortar and pestle or spice grinder.
6. In a blender or food processor, combine the peeled roasted peppers, softened chilies, garlic cloves, ground cumin, ground coriander, smoked paprika, salt, lemon juice, olive oil, tomato paste, ground caraway seeds, and water.
7. Blend the mixture until smooth and creamy. If the sauce is too thick, add additional water, one tablespoon at a time, until the desired consistency is achieved.
8. Taste and adjust the seasoning as needed, adding more salt, lemon juice, or spices to suit your preference.
9. Transfer the harissa sauce to a clean jar or airtight container and store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 16.8 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1358 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
