Charmoulla Du Maroc is a hot sauce that originated in Morocco. It is zesty and full of flavor, and it is often used as a marinade or as a component in a prepared dish.
Thick and spicy, Charmoulla Du Maroc can add a flavorful zing to a number of dishes including rice, couscous, beans, meats, or certain vegetables.
Charmoulla Du Maroc is made with fresh peppers, onion, garlic, cumin, paprika, and olive oil — all ingredients found in Morocco. When these ingredients are blended together, the robust sauce can even be used as an ingredient in many other dishes. One thing is certain, Charmoulla Du Maroc adds fantastic flavor to a variety of dishes — if you make this, you will realize how easily you can transform an omelet, a casserole, cooked grains, soup, fish, or most anything roasted.
Charmoulla Du Maroc (Moroccan Hot Sauce)
The degree of heat in your sauce will depend upon the type of hot peppers you use.
- 1 cup peeled and chopped onion
- 3 cloves garlic, chopped
- 1/2 cup roasted sweet pepper, chopped with skin and seeds removed (this will be 1 medium size red pepper before roasting)
- 2-3 hot peppers, diced with seeds removed
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and black pepper
- 1/2 teaspoon lemon juice
- 1/8 – 1/4 cup olive oil
1. Place onion, garlic, chiles, paprika, cumin, and lemon juice in blender or food processor.
2. Puree, then add olive oil while pureeing.
3. Add salt and pepper to taste.
This recipe makes about a cup of Charmoulla Du Maroc. A variety of hot chili peppers can be used in this recipe. The Charmoulla I just made used jalapeno peppers, so it is mild. If I wanted to rev it up, I might add some of my dried chili pepper bits. If I wanted to keep the sauce to myself, I would add some dried Habanero…. ;-)
Most Moroccan-based recipes call for 2-3 teaspoons so a small amount of Moroccan Hot Sauce goes a long way. Once you try it, the thick sauce won’t last long, but be sure to refrigerate the prepared sauce with a lidded jar.
Fresh garden peppers are still available, so I took advantage of a few of our red beauties and roasted one this morning. I have made Charmoulla Du Maroc without roasted red pepper but some of the sweet flavor and beautiful color will be lost without using one.
Some of this Carmoulla Du Maroc was spread on a quesadilla I made for my lunch today. Those spices made the quesadilla!
We’re going to have bean soup and cornbread for our evening meal. A dollop of this Charmoulla Du Maroc in each bowl of soup will add such a great spicy flavor.
I print labels on some foods I make, especially those for gift giving. This label comes from vintage-era copyright-free art, so feel free to copy it if you would like.