Moroccan Spicy Pepper Dipping Sauce

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Moroccan Dipping Sauce

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The sublime flavors of North Africa…memories of Morocco…take yourself to an incredible exotic locale with this delicious combination of peppers that is spicy without being too hot and tremendously flavorful. Enjoy it as a dipping or cooking sauce for seafood, pork, beef, chicken, tofu or vegetables, or use it as a base for a glaze for poultry, fish or pork. The perfect accompaniment to couscous dishes. Try it as a sandwich spread or add it to your favorite sauce to add an extra kick! 10.5 oz

100% natural

trans fat free

gluten free

cholesterol free

low salt

Our Price: $7.50

Availability:: Usually Ships in 3 to 5 Business Days

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Description

Nutritional Information

Recipes

A wonderful cooking sauce for meats, seafood, tofu or vegetables; delicious mixed with mayonnaise as a sandwich spread and fabulous with couscous.

Moroccan Frittata

Morrocan Chicken Wrap

Morrocan Steak Sandwich

Moroccan Lentil Chili

serves 6
INGREDIENTS
1 medium onion, chopped 1 red bell pepper, chopped 1 fresh jalapeno, seeded and finely chopped 1 celery rib, chopped 1 carrot, chopped 3 garlic cloves, minced 2 teaspoons kosher salt ¼ teaspoon black pepper 4 tablespoons olive oil 1 lb. ground lamb (optional – if you decide not to add it, reduce broth to 2 quarts) 2 tablespoons brown sugar 2 tablespoons chili powder 1 tablespoon paprika 2 teaspoons ground cumin ½ teaspoon cayenne, or to taste 2 teaspoons dried oregano 1 teaspoon dried thyme 1 teaspoon dry mustard 2 cups lentils, rinsed and drained 1 Turkish or California bay leaf 2 ½ quarts chicken broth 1 cup Wild Thymes Moroccan Spicy Pepper Sauce ½ cup crème fraiche, sour cream or plain yogurt
DIRECTIONS
Cook union, bell pepper, jalapeno, celery, carrot, garlic, salt and pepper in oil in a 5-6 quart heavy pot over moderate heat, stirring occasionally, until softened. Add ground lamb and cook until no longer pink. Drain if lamb is fatty. Meanwhile, stir together brown sugar, spices, oregano, thymes and mustard, then add to vegetable/lamb mixture and cook about 4 minutes until fragrant. Add lentils, bay leaf and broth and simmer, uncovered, stirring occasionally, until lentils are very soft (about an hour). When finished, discard bay leaf. To serve, put a dollop of crème fraiche, sour cream or plain yogurt and a dollop of Moroccan Spicy Pepper Dipping Sauce on top of the soup.

Moroccan Mayonnaise


INGREDIENTS
This sauce adds wonderful flavor to almost any seafood, poultry, tofu, tempeh or vegetables and makes a fabulous sandwich spread for chicken, lamb, fish or shrimp salad or tempeh and tofu. Great for vegetarians.
DIRECTIONS
¾ cup mayonnaise 3 tablespoons Wild Thymes Moroccan Spicy Pepper Dipping Sauce

Spicy Moroccan Eggplant Dip

serves 4
INGREDIENTS
1 large eggplant, peeled and chopped 4 large tomatoes, peeled, seeded and chopped 3 cloves of garlic, finely chopped or pressed 1/3 cup chopped fresh cilantro and parsley, mixed 2 tablespoons Wild Thymes Moroccan Spicy Pepper Sauce 1/4 cup olive oil 1/3 cup water
DIRECTIONS
Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning. Use a spoon or potato masher to crush and blend the tomatoes and eggplant. Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the mixture can be stirred into a heap in the center of the pan. Serve warm or cold with toasted pita bread

Beef With Moroccan Spicy Pepper Sauce

2
INGREDIENTS
3 tablespoons Wild Thymes Moroccan Spicy Pepper Dipping Sauce* 1/2 cup mayonnaise 1 1/2 pounds rare roast beef or leftover steak at room temperature, thinly sliced Arugula or other salad greens
DIRECTIONS
In a small bowl whisk together the Moroccan Spicy Pepper Dipping Sauce and mayonnaise until well mixed. Arrange the beef on a platter over salad greens and serve it with Moroccan sauce. * Wild Thymes Indian Vindaloo Curry Dipping Sauce can be substituted.

Ingredients

Water, Ground Tomatoes (Tomatoes, Salt, Citric Acid), Apple Cider Vinegar, Crushed Red Pepper, Canola Oil, Spices, Dried Garlic, Lemon Peel, Dried Onion, Sugar, Olive Oil, Salt.

Average Customer Review:

5 of 5

| Total Reviews: 3 Write a review.

0 of 1 people found the following review helpful:

Fit for the Gods	July 13, 2010
Reviewer: H Hamilton from United States

I have never written a fan letter before. Where does one begin? In the aisles of Eastside Market, Providence RI this intrepid shopper spotted something interesting: a product allegedly Moroccan. HMMMM. Having visited North Africa twice I am fond of their cooking: Cous Cous, Tagine, etc. Time for a gastronomic adventure.

Selecting a grilled chicken menu to go with my purchase of your condiment it was straight to the kitchen for dinner for six. WILD THYMES began once the jar was opened. Living up to the label and much more, this is the best of its kind ever tasted. Exotic rich potent and interesting on the palate one returns back time and again to substantiate ones first impression. The mixtures strength councils caution and most pleasing is the echo of celantro on the palate. Yes this elixir goes well with flat bread too. The adventure has transmuted into a seduction.

I am now on my third bottle and keep a reserve. Yours is a dish fit for the gods.

H Hamilton
Rhode Island

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2 of 2 people found the following review helpful:

Flavorful and fabulous!	June 19, 2008
Reviewer: Jessica Markl from Bertram, TX United States

I picked up some of the Moroccan Spicy Pepper Dipping Sauce from a local retailer because I thought they looked intriguing and would make nice gifts. Luckily, I kept a jar for myself. We marinated a pork tenderloin in the sauce for a BBQ. It came out packed with exotic flavors and has become the family's favorite way to cook pork tenderloin. You have got to try it!

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2 of 2 people found the following review helpful:

WOW!	October 27, 2006
Reviewer: Email from Ron from San Diego, CA

I just tried your Moroccan Spicy Pepper WOW!

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