Prep 5 mins
Cook 0 mins
This will bring tears to your eyes! CAUTION: This is EXTREMELY HOT!!! This is our version of Harrisa, taking it from a paste to a sauce. There is a nice hint of garlic along with other spices in this wonderful condiment. This could easily be compared with habanero sauce, but you'll notice there is no vinegar in this recipe. Use it on grilled beef or lamb. For folks who say they can't find a sauce hot enough, this one will blow them away.
- 1⁄4 cup red pepper flakes
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground caraway
- 1⁄2 cup water
- 1 tablespoon olive oil
- In a mini food processor blend all the dry ingredients. Add the water and olive oil and puree for 2-3 minutes until it thickens.
- Transfer to a jar and cover with olive oil. This will keep in the refrigerator for up to 6 months.
I didn't have garlic powder so used 3 cloves of fresh garlic instead, this smells great! I did have to add more water than stated becuase the resulting paste was so thick in the blender that the blade was having some difficulty, once I added more water it was sooo easy. Thanks! DH was the main partaker of this, and he shoved some over rice and said that he enjoyed it. I am used to less heat but and getting better all the time and carefully tried a little.. for me it's borderline too hot and for DH it's just right. We do of course have access to some amazing Sambals here in NL, DH said in comparing this to them, "tasty effort" , he would be happy to have this again. Please see my rating system: 4 stars for a very easy recipe that can be used on it's own or mixed into other dishes as required. Thanks!
This is awesome! I can't wait to try it on pretty much everything! The first time I tried it I just dipped the edge of a tortilla chip in it to try - wow! This has some spice. My husband LOVES it. Thanks for the recipe. Made for PRMR Tag.