Best Gabis Harissa Moroccan Hot Sauce Recipes

GABI'S HARISSA (MOROCCAN HOT SAUCE)

Gabi's Harissa (Moroccan Hot Sauce) image

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

Ingredients

2 -3 red bell peppers
10 habaneros
1 teaspoon cumin
1 teaspoon ground coriander
2 tablespoons olive oil
salt and pepper

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

Easiest Moroccan Harissa or Hot Sauce image

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

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon celery salt
2 tablespoons tomato paste
2 tablespoons hot vegetable stock or 2 tablespoons chicken stock

Steps:

Mix all together and serve with couscous.
Hot chilis can be added to taste if a spicier sauce is desired.

MOROCCAN HARISSA

Moroccan Harissa image

Make and share this Moroccan Harissa recipe from Food.com.

Provided by Tisme

Categories Moroccan

Time 15m

Yield 4 cups

Number Of Ingredients 8

Ingredients

500 g small hot red chilies, stalks & seeds removed
2 large red capsicums, roasted, peeled & seeds removed (bell peppers)
1 preserved lemon
3 garlic cloves, peeled
1/2 bunch coriander, chopped (cilantro)
2 tablespoons ground cumin
1 teaspoon salt
olive oil, to cover

Steps:

Mince the chillies, roast capsicums, preserved lemon and garlic by hand or in a food processor.
Mix with the coriander (cilantro), cumin and salt until well combined.
Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil. Store indefinitely in the refrigerator.

Nutrition Facts : Calories 90, Fat 1.5, SaturatedFat 0.1, Sodium 601.3, Carbohydrate 18, Fiber 4, Sugar 10.2, Protein 3.8

HARISSA - MOROCCAN HOT SAUCE

Harissa - Moroccan Hot Sauce image

The fire engine color of this sauce is a sign of what is to come; harissa is hotter then hot. Once it is given a chance to sit for a while, the flavors of the lemon, cumin and chiles mix to make a wonderful sauce. Used sparingly it adds zest to stews, soups, and casseroles, it is also great served with lamb and beef. Added to dips it kicks things up just a tad. Be careful it is HOT! Source: Condiments by Kathy Gunst

Provided by Chef Shadows

Categories Sauces

Time 1h21m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

1 cup dried hot red chili pepper
2 teaspoons salt
4 garlic cloves, peeled
2 tablespoons lemon juice, approx
1 teaspoon ground cumin powder
olive oil

Steps:

Place the chiles in a medium saucepan and cover with cold water.
Place over high heat and let the water come to a boil.
Remove from heat and let sit for about an hour.
Drain the chiles and place in a blender or food processor along with the salt and garlic.
Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don't seem to be blending, add additional lemon juice as needed.).
Once the mixture is thoroughly blended, remove and place in a small glass jar.
Stir in the cumin and smooth the mixture down.
Pour enough olive oil over the "harissa" to completely cover the top.
Cover and refrigerate.
Makes about 1/2 cup.