Harissa – Morocco chili sauce


This sauce will make you take off and fly away on a magic carpet. You hear the music play down at the Jemaa el-Fna in Marrakech and you just fly, fly away.

Once you have tasted this sauce, I’m sure you will be as solid for the way I am. There is probably nothing that beats this strong, hot and flavorful sauce. šŸ™‚ The strength depends on the type of chilis you use. And you know what? You get used to, even if you do not like spicy seasoned.
The spices in the sauce is perfectly balanced, like everything else in Moroccan food.

8 red chillies without sprig
2 slices of pickled lemon
3 cloves garlic
1 tsp coriander seeds
1 teaspoon dried coriander
3 tsp cumin
1 teaspoon salt
Ā½ tsp black pepper
Ā½ cup oil

Put everything in a blender and blend it until smooth. Ready to use. Keeps well in the refrigerator.


11 Comments Add yours

  1. Karoleen says:

    Reblogga detta pƄ Karoleen and commented:
    Add your thoughts here… (optional)


  2. I want to try this but am not sure what kind of red chilies to buy. Are there different types? Thanks!


    1. Dinner Bank says:

      Great šŸ™‚ Yes try it and Im sure you will love it. :)And yes there is different types of chilies. All dependss if you want a hot or a less hot sauce. The higher Scoville a chili have, the more hot it is. šŸ™‚ Start with a milder one if you are not use to hot food. šŸ™‚


      1. Thanks! I’ll do that šŸ™‚


      2. Dinner Bank says:

        Great šŸ™‚ And please let me know when you done it šŸ™‚


  3. sophie says:

    This looks soooo good. I want to try this but we dont have pickled lemon here where i live. and what do you mean dried coriander? is it the dried coriander leaves?


    1. Dinner Bank says:

      Yes you can use fresh lemons, no problems. Just take little less. Yes its the dried leafs I ment šŸ™‚


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