Gabi's Harissa Moroccan Hot Sauce

Spice up your meals with Gabi's Harissa Moroccan Hot Sauce, a bold and versatile homemade condiment bursting with smoky, tangy, and aromatic flavors. This recipe combines fire-roasted red bell peppers, chili peppers, and garlic with fragrant spices like cumin, coriander, and toasted caraway seeds, balanced by a touch of lemon juice and rich olive oil. Smooth and vibrant, this harissa is perfect as a marinade, a dipping sauce, or a flavor-packed addition to soups, stews, and grain bowls. With just 15 minutes of prep and 30 minutes of cooking, this easy-to-make sauce will transport your taste buds to the spice markets of North Africa. Store it in the fridge and savor its bold, complex flavor for up to two weeks!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 12

Ingredients

• 3 large red bell peppers
• 4 medium red chili peppers (Fresno or cayenne, depending on spice preference)
• 6 garlic cloves
• 4 tablespoons extra virgin olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon caraway seeds
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 4 tablespoons water

Directions

Step 1

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly oil it.

Step 2

Cut the red bell peppers in half lengthwise, removing the seeds and stems. Arrange them cut side down on the prepared baking sheet.

Step 3

Add the red chili peppers to the baking sheet whole. Roast the peppers in the oven for about 20 minutes, or until the skin is charred and blistered.

Step 4

While the peppers roast, peel the garlic cloves and gather all the spices together for easy access.

Step 5

Once the peppers are done roasting, transfer them to a bowl and cover with plastic wrap or a lid. Let them steam for 10 minutes—this will make the skins easier to remove.

Step 6

After steaming, peel off the skins from the bell peppers and chili peppers. (It’s okay if small pieces of skin remain.)

Step 7

In a dry skillet, lightly toast the caraway seeds over medium heat for 1-2 minutes until fragrant. Remove from heat and set aside.

Step 8

In a food processor or blender, combine the roasted bell peppers, chili peppers, garlic, olive oil, ground cumin, ground coriander, toasted caraway seeds, smoked paprika, tomato paste, lemon juice, salt, and water.

Step 9

Blend the mixture until smooth, scraping down the sides as needed. If the harissa is too thick, add 1 tablespoon of water at a time until you reach your desired consistency.

Step 10

Taste and adjust seasoning, adding more salt or lemon juice if needed for balance.

Step 11

Transfer the harissa to a clean, airtight jar. Let it cool to room temperature before sealing and storing in the refrigerator. The flavors will develop further as it sits.

Step 12

Use as a condiment, marinade, or seasoning paste. The harissa can be stored for up to 2 weeks in the refrigerator.

Nutrition Facts

Serving size	(820.4g)

Amount per serving	% Daily Value*
Calories	772.5

Total Fat 59.9g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2422.8mg	0%
Total Carbohydrate 57.1g	0%
Dietary Fiber 18.8g	0%
Total Sugars 27.7g
Protein 11.4g	0%

Vitamin D 0IU	0%
Calcium 176.4mg	0%
Iron 8.7mg	0%
Potassium 2220.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.3%

Protein: 5.6%

Carbs: 28.1%