Easiest Moroccan Harissa Or Hot Sauce Recipes

Steps:

• Stem and seed the bell peppers and the habaneros.
• Grill the bell peppers until well charred, about 15 minutes. Transfer to a bowl, cover with foil and let them "sweat" for 15 minutes, then peel.
• Put the bell peppers flesh with everything else in the food processor, and process until smooth.
• Of course you can improvise: leave some seeds from the peppers, substitute tomatoes for one or all the bell peppers, using different chiles.

Steps:

• Place the chiles in a medium saucepan and cover with cold water.
• Place over high heat and let the water come to a boil.
• Remove from heat and let sit for about an hour.
• Drain the chiles and place in a blender or food processor along with the salt and garlic.
• Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don't seem to be blending, add additional lemon juice as needed.).
• Once the mixture is thoroughly blended, remove and place in a small glass jar.
• Stir in the cumin and smooth the mixture down.
• Pour enough olive oil over the "harissa" to completely cover the top.
• Cover and refrigerate.
• Makes about 1/2 cup.

Steps:

• Mix all together and serve with couscous.
• Hot chilis can be added to taste if a spicier sauce is desired.

Steps:

• Mince the chillies, roast capsicums, preserved lemon and garlic by hand or in a food processor.
• Mix with the coriander (cilantro), cumin and salt until well combined.
• Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil. Store indefinitely in the refrigerator.

Steps:

• Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed.
• Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast.
• Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refrigerator.
• Bake chicken in a 350ø F oven for two hours until done basting frequently with sauce. Cover chicken with aluminum foil if chicken browns too soon.

Steps:

• Remove the seeds from the chili peppers and soak the pepper in water for 1/2 to rehydrate. Heat cumin, caraway and coriander seeds over low heat for one minute. Put all the ingredients in a blender and blend until smooth.
• From Margarita's International Recipes.