Rose Harissa
A fiery Moroccan chili paste with rose water for floral complexity. Spicy and sophisticated.
Recipe byChef AminaIngredients
Scaled from 8 base servings — local only.
- 100 mlOlive oil
- 1 tspSalt
- 1 tbspRose water
- 8Garlic cloves
- 300 gRed chili peppers
- 1 tspCaraway seeds
Instructions
Blend roasted chili peppers, garlic, olive oil, caraway, salt until smooth paste. Stir in rose water. Transfer to jar. Keeps 2 weeks refrigerated. Use as condiment or dipping sauce.
Reviews
Sign in to rate this recipe and leave a comment.
No reviews yet — be the first.
Related recipes
Browse all
Chermoula - Moroccan Herb Marinade
A vibrant green herb marinade that brings brightness to fish, meat, and vegetables. The soul of Moroccan cooking.
Sweet Potato & Harissa Cashew Butter Tacos
Sweet potato and harissa cashew butter tacos with fresh toppings. A creative Moroccan fusion.
Preserved Lemons
Tart and briny preserved lemons are essential to Moroccan cooking. Make your own at home.
Harissa (Moroccan Chili Paste)
A fiery, complex Moroccan chili paste made from roasted red peppers, fresh chilies, garlic, and warm spices. Essential for Moroccan cooking.