Name: Casa Blanca Moroccan Salsa
Prep time: 10 min
Total time: 10 min
Yield: 20
Ingredients: 12 oz Hot Harissa paste; 8 oz H-E-B Organics Morello Cherry Preserves; ⅓ cup roasted capers, scant amount of liquid; 2 tbsp mesquite honey; 1 ½ tbsp Cherry smoked roasted garlic, diced and mashed; 1 tbsp Atlas Portugueses Olive Oil; 1 tsp Spice Tribe Marrakesh Sitar; 1 tsp Madagascar Black Peppercorns, ground medium fine; ½ tsp ground Tumeric; ½ tsp Kosher salt; ¼ tsp Sumac; ½ tsp lemon zest, long strands, dried for garnish; 1 tsp Chives, sliced thin; 1 tsp Tarragon, chiffonade very thin

©2023

AuthorDartagnan

DifficultyBeginner

"the magic behind Sam's Cafe Morocco's exclusive Harissa Roasted Eggplant is a great versatile sauce and now a dip!"

Yields20 Servings

Prep Time10 minsTotal Time10 mins

12 oz Hot Harissa paste [Casa Blanca or Asila]

8 oz H-E-B Organics Morello Cherry Preserves

⅓ cup roasted capers, scant amount of liquid

2 tbsp mesquite honey

1 ½ tbsp Cherry smoked roasted garlic, diced and mashed

1 tbsp Atlas Portugueses Olive Oil

1 tsp Spice Tribe Marrakesh Sitar

1 tsp Madagascar Black Peppercorns, ground medium fine

½ tsp ground Tumeric

½ tsp Kosher salt

¼ tsp Sumac

Garnish

½ tsp lemon zest, long strands, dried for garnish

1 tsp Chives, sliced thin

1 tsp Tarragon, chiffonade very thin

Whisk first six ingredients together well. Place in small processor bowl, add the rest of the ingredients and process to desired consistency. Place in fridge 2-24 hours.

Repulse or whisk well.
Garnish with dried strands of lemon zest, thin sliced chives and scant amount of Tarragon chiffonade cut.

TIP: Don't let the slicing term Chiffonade intimidate you. Simply put. you stack your leaves on top of each other, then roll them up. Now with the long part of the roll sitting left and right to you, slice them. As thin or thick as required.

CategoryRecipes, Sam\'s Cafe Morocco, SaucesTags#dip, #harissa, #sam\'scafemorocco, #sauce

Ingredients