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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (90g) Recipe makes 8 servings |
||
| Calories 61 | ||
| Calories from Fat 33 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.7g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5mg | 0% | |
| Potassium 261mg | 7% | |
| Total Carbohydrate 7.4g | 2% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 4.1g | ||
| Protein 1.5g | 2% | |
SERVES 8
Try other Gabi's Harissa (Morrocan Hot Sauce) recipes
From: RonaNZ
On Jul 11, 2008
I used this sauce to make Chicken Baked With Orange Spiced Harissa Sauce but I had a taste of it before I used it and I reckon I could just cope with this as a dipping sauce. It was great in the other recipe. I didn't have habeneros so I used Asian chilli sauce which is pretty hot so I only used a little (about three splodges - ha, see if that's in the recognised formats on Zaar!) LOL
From: Diplo-mom
On Jul 7, 2008
This sauce is hot, hot, hot! Yum! I made up a batch and think it will last for quite some time but have already used a little in a grill marinade, and mixed with some rice. Love having it in the fridge but have put a warning on the jar so little ones don't use for dip for nuggets
My hubby loves the taste as well. Thanks Harley Quinn for this lovely harissa.
From: ~Jen~
On Jul 8, 2008
This recipe needs a skull and crossbones warning — Whenever someone asks, "Who would you most like to meet?" and people answer God, Ghandi, the President, etc. my reply would have to be: a human who could honestly use this sauce as a condiment, following the recipe exactly, and then "leave some seeds from the peppers" as mention in Step #4. I love spicy food but this is inedible for humans as it's SO HOT!!! I used only five Scotch Bonnet peppers which carry a similar heat rating to habaneros, and removed all the seeds and it burned my eyes and throat just to get near this sauce. I added a whole can of tomato paste and it was still too hot, and then another and finally a third full can and it is now edible! I do have to say that the flavor is delicious and I'd like to make this with jalapenos or a different kind of pepper that is not as hot as a habanero. I had never "peeled" bell peppers before and was surprised how easy it was. I did some research and am not so sure that bell peppers are commonly used in Harissa so you may want to call it XXX Bell Pepper Harissa and change the ingredient to chili pepper of choice instead of habaneros. I don't want anyone to get hurt!
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