← Back to Search Results
Moroccan
Red Chili Paste Default

Comments: 0
 

Recipe

This seasoning is based on harissa, the Moroccan chili paste. Using different kinds of chili will give the sauce different flavors. New Mexican chili gives the warmest, richest flavor, in my opinion.

Use this paste to flavor a sauce for couscous or to stir into other sauces and soups where a little extra punch is needed. If your palate has high heat tolerance, you can spread it on toasted bread or tortillas and then add cheese or avocado. Stir a little into a salad dressing or scrambled eggs; work a spoonful into some butter and use it on grilled corn or onions. This paste is versatile, and it keeps more or less indefinitely.

Yield: Makes approximately 1/3 cup

Ingredients

  • 2 garlic cloves
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ¼ cup New Mexican or other ground red chili
  • ¼ cup water, approximately
  • Salt
  • Light olive oil or sunflower seed oil

Directions

Pound the garlic and spices in a mortar until they are fairly well pulverized; then add the chili and stir in enough water to make a thick paste. Season with a pinch of salt; then pack the paste into a small jar, cover it with a thin layer of oil, and store it in the refrigerator.

Notes

Suggestion: If you’re using whole dried chilies, such as ancho or pasilla chilies, use 1 ounce in place of the ground chili. Remove the stems, seeds, and veins, add just enough boiling water to cover, and soak for an hour. Once the chili is soft, purée it in a blender with the soaking liquid; then add it to the garlic paste.


© 1990 Deborah Madison

Note from Cookstr's Editors

Nutritional information is based on 5 servings and includes 1/2 teaspoon of added salt. Nutritional information does not include light olive oil or sunflower seed oil.

 

Nutritional Information

Nutrients per serving (% daily value)

22kcal (1%)
229mg (10%)
4g
2g
1g (2%)
0g
0g (1%)
0g
0g
0mg (0%)
0g
1g
12mg
128mg
89mcg RAE (3%)
4mg (7%)
23mg (2%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
desserts-4-today Desserts 4 Today
by Abby Dodge
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?