Moroccan hot sauce

When I lived in New York, I used to go to Bar Six and have their Tagine of Chicken, with couscous, apricot and other dried fruits and nuts, Moroccan spices like cinnamon, cumin, cardamom, etc., And they’d serve it with a this brilliant hot sauce on the side.





Last night, I tried to recreate the chicken, and it went okay (too much cardamom, I think, and I’d also included dried coconut, which didn’t go over too well). But the hot sauce, I have no idea how to reproduce.





It was a light-reddish color, fairly fluid, and spicy. There was about a cup or two of it to one serving, so it’s not like those chili hot sauces where a single drop kills you. I can’t figure out what the base is … could be water, maybe dairy such as sour cream, I don’t think it’s tomato-based.





One thing I’m thinking it could be, is Harissa mixed with sour cream. But I’m not sure.





Anybody out there have any clues?

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