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Middle Eastern HORECA Foods

Chilli Harissa Sauce

Chef preparing a buffet in a professional kitchen

FORMATS

  • 2KG HORECA Pack

North-African chilli paste with red capsicum, cumin, coriander, garlic and lemon—smoky heat, citrusfinish.

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Ingredients:

Red Capsicum, Green Capsicum, Tomato, Red Chilli, Green Chilli, Garlic, Parsley Leaf, Coriander Leaf, Salt,Hot Pepper, Cumin powder, Lemon Juice, Holland Onion

Chef Uses:

  • Marinade & rubs: Use neat on chicken, lamb, halloumi, or prawns; or cut with oil 1:1 for milder heat.
  • Pasta/grain bowls: Toss 40–60 g per portion with hot pasta/couscous + a knob of butter.
  • Sandwiches & pizza: Spread thin on flatbreads, panini, or as a spicy pizza base.
  • Dip: Blend 1:2 with yogurt or mayo for a quick harissa aioli.
Middle Eastern Sauces & Pastes