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.