Moroccan Red Chili Sauce is a warming sweet, spicy, and tangy flavorful sauce. This red chili-based paste is wonderful and aromatic that adds so much flavor. Harissa is popular in Africa and the Middle East it is smoked aromatic chili pepper. I found Harissa at my local grocery store. It comes in a variety of heat from hot – mild. I personally am a wimp when it comes to spice. Therefore I purchase mild, however, if you enjoy spice and would like a spicier chicken just get hot harissa. Here is a link to Harissa.
Ever since I was a kid I have always wanted to go to Morocco. Once I watched Humphrey Bogart in Casablanca which takes place in Morocco. Then I was hooked on Morocco. What a wonderful black and white movie with Humphrey Bogart and Ingrid Bergman but alas I digress. I have never been but intend to go someday.
The first time I had Moroccan Red Chili Sauce was at a Mediterranean restaurant that used to be at the Grand Californian, Disneyland, USA. This restaurant no longer exists. Honestly, I love this with chicken or beef. It’s also a great dipping sauce making it a great appetizer as well. Be sure to add this to your repertoire.
Moroccan Red Chili Sauce:
Of course, Moroccan Red Chili Sauce takes some time to make but it is so worth it. At any rate, this sauce can be made ahead of time and stored in the fridge for up to one month. In conclusion, adding more carrots with change the color of the finished sauce.
Monk fruit sweetener is also used in this recipe as it is refined sugar-free. I have been able to find it in my local markets, however, if you are having trouble finding it here is a link to monk fruit sweetener and Harissa. Monk Fruit Information will answer all your questions about this ingredient.
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
- 1/8 – 1/4 cup diced carrots
- 2 Tablespoons avocado oil
- 1/8 teaspoon Garam Masala
Begin by putting 2 Tablespoons avocado oil into the pan, fry up the chopped onion, and diced carrot. Fry until onion is translucent. Let cool. Next, place all the ingredients into a blender or food processor, add fried onions and carrots. Process until smooth.
Finally, pour the 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.
Keto Moroccan Red Chili Sauce
- 1 15 oz can of chopped tomatoes
- 2 cloves minced garlic
- 1/4 tsp red pepper flakes
- 1/2 tsp monk fruit sweetener
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 1 1/2 cup chopped onions
- 1 tsp balsamic vinegar
- 1 tbsp fresh lemon zest
- 2 tbsp freshly squeezed lemon juice
- 2- 6 tbsp mild Harissa
- 1/8 tsp cinnamon
- 1 cup diced carrots
- 2 tbsp avocado oil
- 1/8 tsp Garam Masala
- Begin by putting 2 Tablespoons avocado oil into pan fry up the chopped onion and diced carrot. Fry until onion is translucent. Let cool.
- Next, place all the ingredients into a blender or food processor add fried onions and carrots. Process until smooth.
- Finally, 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.
- Then you can place sauce into a jar and store up to one month in the fridge.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||5 %|
|Saturated Fat 0 g||2 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 154 mg||6 %|
|Potassium 91 mg||3 %|
|Total Carbohydrate 4 g||1 %|
|Dietary Fiber 1 g||4 %|
|Sugars 2 g|
|Protein 0 g||1 %|
|Vitamin A||31 %|
|Vitamin C||28 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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