Gabi’s Harissa (Moroccan Hot Sauce)

May 16, 2023May 16, 20230 1

Spicy and Flavorful Gabi's Harissa (Moroccan Hot Sauce)

by The Chefin Sauce

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Harissa is a spicy and aromatic sauce commonly used in North African and Middle Eastern cuisines. This particular recipe for Gabi's Harissa is a variation on the classic Moroccan Harissa, which is made with a combination of dried chilies, garlic, and spices. Unlike the classic version, this recipe uses fresh red bell peppers and habaneros to give it a bright, fresh flavor and fiery heat. It pairs well with grilled meats, roasted vegetables, and can even be used to spice up vinaigrettes or dips. It is a must-try for those who love spicy food and bold flavors.

Instructions

1.	Preheat your oven to 375°F.
2.	Cut the red bell peppers and habaneros in half and remove the stems and seeds.
3.	Place the peppers cut side down on a baking sheet and roast for about 20-30 minutes, until they begin to brown and blister.
4.	Remove from the oven and let them cool.
5.	Once they are cool enough to handle, peel them and add to a food processor along with the cumin, coriander, olive oil, salt, and pepper.
6.	Pulse until the mixture is finely chopped, but not completely pureed.
7.	Taste and adjust seasoning as needed.
8.	Transfer to an airtight container and store in the fridge for up to 2 weeks.

PROS

Gabi’s Harissa is a delicious and versatile hot sauce that can be used to add a spicy kick to a variety of dishes.

It is easy to make with few ingredients and can be customized to your preferred level of heat.

CONS

This hot sauce is very spicy, so it may not be suitable for those who cannot handle heat well.

HEALTH & BENEFITS

Capsaicin, the compound responsible for the spicy heat in this hot sauce, has been found to have anti-inflammatory and pain-relieving properties.
It may also help with weight loss and reducing the risk of certain cancers.

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