Moroccan Harissa sauce is not to be confused with the harissa paste itself . This condiment is rather a sort of a spicy and zingy vinegraitte and served with grilled fish such as sardines, with potato Maakouda fritters etc…
It’s easy to make and you can adjust the level of spiciness to your liking. In our family, we serve a really hot one and a medium one so everybody gets to enjoy it.
|Harissa vinegraitte served with Potato maakouda|
Makes about 1/3 cup
Prep: 3 min
- 1 heaped tbps of good homemade harissa (if you really can’t find it or make it, use tabasco or sambal oelek)
- 1 heaped tsp of tomato paste/concentrate
- 2-3 tbsp of water
- 2 heaped tbsp of freshly and finely grated tomato pulp (seeds out) or a good passata
- 1 to 2 tbspx of lemon juice or vinegar
- 1 tbsp of olive oil
- Salt, black pepper to taste
- 1 tbsp of chopped coriander or/and parsley
|Harissa sauce/vinegraitte is always served with grilled sardines|
Mix all the ingredients and serve.
For a thinner version than what I’m showing in the photo, which is actually the most common version found in some Moroccan street food stalls, you just add a double the quantity of water/vinegar/oil mentioned in the recipe below.
You could also blend it to serve it smooth.
The Harissa sauce/vinegraitte keeps well in the fridge for a week.