Best 4 Easiest Moroccan Harissa Or Hot Sauce Recipes
Embark on a tantalizing culinary journey to the vibrant streets of Morocco with our carefully curated collection of the easiest and most delectable Moroccan harissa or hot sauce recipes. Discover the secrets to crafting this versatile condiment, a staple in Moroccan cuisine, known for its fiery kick and aromatic blend of spices. Whether you prefer a traditional or contemporary twist, our recipes cater to every palate. From the classic harissa recipe, a harmonious balance of roasted red peppers, cumin, coriander, and chili peppers, to the smoky and flavorful charred red pepper harissa, a delightful fusion of roasted red peppers, garlic, and smoked paprika, our selection offers a range of heat levels and flavor profiles to suit your preferences. Unleash your inner chef and elevate your culinary creations with the vibrant flavors of Moroccan harissa.
Let's cook with our recipes!
MOROCCAN HARISSA CHILI PASTE RECIPE WITH FRESH PEPPERS
Harissa paste is a North African chili paste with different spices from family to another. Originally Tunisian, you will find it used and sold across the Maghreb countries.This version of harissa is made using fresh cayenne peppers for heat but also fresh sweet pepper (pointy ones) for body and sweetness.The recipe is fairly versatile. Each family adjusts the heat to their liking according to intended use. In Morocco, we like to add preserved lemons to the mix.
Provided by Nada Kiffa | Taste of Maroc
Categories Spices and Condiments
Time 55m
Number Of Ingredients 7
Steps:
- Wash both kinds of peppers. Discard all the seeds and white membrane inside the sweet red pepper and most of the seeds in the hot chili.
- Coarsely chop the sweet red peppers. Use gloves while chopping the hot chili peppers.
- Place all ingredients, except the oil, in a deep heavy-bottomed pot and add about 1 cup of water. Cover and let simmer for 15- 20 minutes.
- Blend all ingredients to a paste and transfer to a saucepan or frying pan. Place over medium heat and add the oil.
- Keep stirring until all the water has evaporated and the sauce looks like a thick paste. Set aside to cool completely.
- Place the harissa sauce/paste in sterilized jars and keep in the fridge for up to a few weeks.
- You could also freeze all or some of the harissa. Pour it into a Ziploc and flatten it so portions can be broken off. Or use ice cube silicone trays; when frozen, transfer the cubes to a plastic bag.
Nutrition Facts : ServingSize 1 oz. (2 tbsp), Calories 42 kcal, Carbohydrate 2 g, Fat 3 g, Sodium 220 mg, Sugar 1 g
MOROCCAN RED HARISSA RECIPE
Steps:
- On a hot cast iron plate roast the peppers on medium flame until charred on all sides. Transfer to a bowl and cover tightly with plastic wrap until cool enough to handle. Once the peppers have cooled remove and discard the charred skins and core. You can keep the seeds and skins from the chile peppers if desired for extra heat.
- Transfer the cleaned peppers to the bowl of a food processor together with the olive oil, garlic, vinegar, smoked paprika, cumin and sea salt. Process until smooth. Transfer to a bowl and adjust seasonings with more sea salt and vinegar. Serve next to roasts, steaks, dipping sauce or marinade.
GABI'S HARISSA (MOROCCAN HOT SAUCE)
Make and share this Gabi's Harissa (Moroccan Hot Sauce) recipe from Food.com.
Provided by Harley Quinn
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Stem and seed the bell peppers and the habaneros.
- Grill the bell peppers until well charred, about 15 minutes. Transfer to a bowl, cover with foil and let them "sweat" for 15 minutes, then peel.
- Put the bell peppers flesh with everything else in the food processor, and process until smooth.
- Of course you can improvise: leave some seeds from the peppers, substitute tomatoes for one or all the bell peppers, using different chiles.
Nutrition Facts : Calories 63.2, Fat 3.7, SaturatedFat 0.5, Sodium 5.7, Carbohydrate 7.4, Fiber 1.6, Sugar 4.1, Protein 1.5
EASIEST MOROCCAN HARISSA OR HOT SAUCE
This came from Arabella Boxer's Book of Elegant Cooking and Entertaining. It's from a vegetarian couscous recipe that I've made multiple times. The sauce brings life to the dish.
Provided by CobraLimes
Categories Vegetable
Time 2m
Yield 4 saucing portions
Number Of Ingredients 6
Steps:
- Mix all together and serve with couscous.
- Hot chilis can be added to taste if a spicier sauce is desired.
Tips:
- Choose ripe, fresh peppers for the best flavor. If using dried peppers, soak them in hot water for 30 minutes before using.
- Use a food processor or blender to make the sauce. This will help to create a smooth and creamy texture.
- Add more or less chili peppers to taste. If you want a milder sauce, use fewer peppers. If you want a spicier sauce, use more peppers.
- Be careful not to overcook the sauce. Overcooking can make the sauce bitter.
- Store the sauce in a clean glass jar in the refrigerator for up to 2 weeks. You can also freeze the sauce for up to 6 months.
Conclusion:
Moroccan harissa is a delicious and versatile hot sauce that can be used to add flavor to a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a way to add some heat to your food, give Moroccan harissa a try!
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