Prep 20 mins
Cook 15 mins
A Moroccan hot sauce, often used as a condiment and in cooking. From Astray.com. Posted for ZWT4
Make and share this Gabi's Harissa (Moroccan Hot Sauce) recipe from Food.com.
- 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.
Made this for PAC Fall 08 and so glad I did, I made exactly as directed but my small town grocery store didn't have habaneros so I used Jalapenos. I've made it to use with your Chicken Baked With Orange Spiced Harissa Sauce which is currently marinating in the fridge. But did taste it and love the blend of flavors, it made quite a bit so I'll be using it on a LOT of things, I'm going to try it on rice next, maybe as a side with the chicken - YUM!! Loved the directions for peeling the bell peppers - had never done that before and was surprised at how easy it was. Thanks HQ for a wonderful and unusual recipe.
I used this sauce to make Chicken Baked With Orange Spiced Harissa Sauce but I had a taste of it before I used it and I reckon I could just cope with this as a dipping sauce. It was great in the other recipe. I didn't have habeneros so I used Asian chilli sauce which is pretty hot so I only used a little (about three splodges - ha, see if that's in the recognised formats on Zaar!) LOL :)
*This recipe needs a skull and crossbones warning* -- Whenever someone asks, "Who would you most like to meet?" and people answer God, Ghandi, the President, etc. my reply would have to be: a human who could honestly use this sauce as a condiment, following the recipe exactly, and then "leave some seeds from the peppers" as mention in Step #4. *I love spicy food* but this is inedible for humans as it's SO HOT!!! I used only five Scotch Bonnet peppers which carry a similar heat rating to habaneros, and removed all the seeds and it burned my eyes and throat just to get near this sauce. I added a whole can of tomato paste and it was still too hot, and then another and finally a third full can and it is now edible! I do have to say that the flavor is *delicious* and I'd like to make this with jalapenos or a different kind of pepper that is not as hot as a habanero. I had never "peeled" bell peppers before and was surprised how easy it was. I did some research and am not so sure that bell peppers are commonly used in Harissa so you may want to call it XXX Bell Pepper Harissa and change the ingredient to chili pepper of choice instead of habaneros. I don't want anyone to get hurt!