Keto Moroccan Red Chili Sauce

My recipes are grain free, refined sugar free and most are dairy free. I have always wanted to go to Morocco ever since I was a kid and watch Humphrey Bogart in Casablanca. What a wonderful black and white movie with Humphrey Bogart and Ingrid Bergman. The first time I had Moroccan Red Chili Sauce was at a Mediterranean restaurant that used to be in Grand Californian, Disneyland, USA. I went home and had to try to recreate the sauce and make it my own. I love this with chicken or beef. It’s also a great dipping sauce.

Moroccan Red Chili Sauce

1 14.5 oz can chopped tomatoes

2 minced garlic clove

1/4 teaspoon red pepper flakes

1/2 teaspoon monk fruit sugar

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1 small chopped onion

1 teaspoon balsamic vinegar

1 Tablespoon fresh lemon zest

juice of one lemon

2-6 Tablespoons of Harissa is a Mediterranean Chili Paste I use Mild.

1/8 teaspoon cinnamon

1 diced carrots

2 Tablespoons avocado oil

1/8 teaspoon Garam Masala


Put 2 Tablespoons avocado oil into pan fry up chopped onion and diced carrot. Fry until onion is translucent. Let cool

Place all the ingredients into a blender or food processor add fried onions and carrots. Process until smooth. Pour smooth sauce into a pan and simmer approximately 30 minutes. Allow sauce to cool. Then you can place sauce into a jar and store up to one month in the fridge.



You can find Harissa at the grocery store. I get mine at Raley’s. Or you can get Harrisa from Amazon. It does take time to make the Moroccan Chili Sauce but it is well worth it.

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