Moroccan Harissa Magic: A Fiery Homemade Chilli Sauce Recipe
Rated 5.0 stars by 1 users
Category
Sauce
Cuisine
North African
Author:
Ryan Nelson
Servings
n/a
Prep Time
30 minutes
Cook Time
15 minutes
Embark on a culinary adventure with our "Moroccan Harissa Magic: A Fiery Homemade Chilli Sauce Recipe," where the vibrant spirit of Morocco meets the heat of the chilli pepper. This Harissa sauce is a celebration of North African flavours, blending the fiery intensity of dried red chillies with a rich tapestry of spices like cumin, coriander, and the smoky notes of paprika.
The magic of this sauce lies in its versatility. Whether you're marinating your favourite meats, adding a spicy kick to stews, or simply using it as a spread for your sandwiches, Harissa promises to transform any ordinary dish into an exotic feast. The process of rehydrating the chillies and blending them with aromatic spices and herbs is not just about creating a sauce; it's about unleashing a flavour so potent and captivating, it'll become a staple in your kitchen.
What sets this recipe apart is its adaptability. You're the master of your spice destiny – choose milder chillies for a gentler heat or dial it up with hotter varieties. Each spoonful of this ruby-red concoction is not just an ingredient; it's a journey through the bustling souks and tranquil landscapes of Morocco.
Simple to make yet complex in taste, our Moroccan Harissa Sauce is more than just a condiment; it's a ticket to an aromatic and spicy culinary adventure. So, don your chef's hat and let's bring the heat and heart of Morocco to your table!
Ingredients
- 10-12 dried red chillies (like Guajillo or New Mexico chilies for a milder sauce, or use hotter varieties for more heat)
- 3-4 cloves of garlic, minced
- 1 small red onion, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon caraway seeds (optional)
- Juice of 1 lemon
- 2-3 tablespoons olive oil
- Salt, to taste
- A small bunch of fresh coriander (cilantro), chopped (optional)
Directions
Rehydrate the Chillies:
Remove the stems and seeds from the dried chillies. Soak them in hot water for 20-30 minutes until they soften. Drain the chillies, reserving some of the soaking liquid.
Blend the Ingredients:
In a blender or food processor, combine the rehydrated chillies, garlic, onion, ground cumin, ground coriander, smoked paprika, caraway seeds (if using), and lemon juice. Blend into a smooth paste, adding a bit of the reserved chilli soaking liquid or olive oil as needed to achieve the desired consistency.
Season the Sauce:
Add salt to taste and blend again. Adjust the seasoning as needed.
Finish with Fresh Coriander:
If using, stir in the chopped fresh coriander for added flavour and freshness.
Store or Serve:
- Harissa can be used immediately or stored in an airtight container. Drizzle a layer of olive oil on top to preserve it longer. It can be kept in the refrigerator for up to a month.
Recipe Note
Serving Suggestions:
Use Harissa as a condiment for grilled meats, fish, or vegetables.Mix it into soups, stews, or sauces for added depth and heat.Spread it on sandwiches or use it as a marinade.
Enjoy your homemade Moroccan Harissa Sauce, a versatile and flavourful addition to many dishes!
Recipe Nutrition
Assuming the recipe yields about 4 servings, here's a rough nutritional estimate per serving:
Calories: Approximately 50-70 kcal per serving - Most of the calories come from the olive oil.
Carbohydrates: 4-6 grams - Primarily from the chillies, onion, and garlic.
Fibre: 1-2 grams - Provided by the chillies, onion, and garlic.
Protein: Less than 1 gram - Minimal protein content.
Fat: 3-5 grams - Mostly from the olive oil.
Vitamins and Minerals:
- Vitamin C: Good amounts from the chillies and lemon juice.
- Vitamin A: Present in the chillies.
- Potassium: Contributed by the chillies and garlic.
Sodium: Minimal to none, unless salt is added.
Sugar: Natural sugars from the chillies, onion, and garlic.
