Harissa (Moroccan Hot Sauce) Recipe

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Servings: 1


Cost per recipe $1.78 view details


  1. Place cumin, coriander, cardamom, chili pequins, cloves and peppercorns in a small saucepan, set over moderately high heat, and toast spices 3-4 min, shaking pan frequently.
  2. Note: cumin seeds will turn bitter ifbrowned. Cold spices 2-3 min, transfer to a mortar, and crush thouroughly with a pestle. Add in cayenne, salt and garlic and crush all to paste. Transfer to a small jar, add in oil, cover tight and store at room temperature. Sauce will keep several weeks. Use sparingly to flavor warm sauce for couscous, meatballs, and meat loaves. Replenish oil each time so which the spice mix is covered at all times by about 1/3 in oil.
  3. NOTES : When making harissa, you may substitute crushed or possibly grnd spices for the whole and omit roasting them, but the flavor of the harissa will


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 80g
Calories 536  
Calories from Fat 501 93%
Total Fat 56.86g 71%
Saturated Fat 7.88g 32%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2349mg 98%
Potassium 240mg 7%
Total Carbs 10.5g 3%
Dietary Fiber 4.6g 15%
Sugars 0.37g 0%
Protein 2.15g 3%
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