Chraimeh Sauce Recipe: North African Spiced Tomato and Chili Blend

This North African-inspired sauce transforms simple dishes with its bold blend of tomatoes, garlic, and chili spices. A staple in Sephardic Jewish cuisine, it delivers complex flavors with minimal effort.

Perfect for fish, chicken, or as a dipping sauce, this versatile condiment keeps well in the fridge for up to a week. The balance of heat and tang makes it irresistible.

Ingredients for Chraimeh Sauce

Ten simple ingredients create this bold North African spiced tomato and chili sauce.

The chili peppers define this sauce—dried Anaheim or guajillo offer moderate heat without overpowering. For authentic flavor, Middle Eastern markets often carry the traditional varieties. San Marzano tomatoes provide the sweet base, but any high-quality crushed tomatoes work. Toast the cumin and coriander in a dry pan for 30 seconds to intensify their aroma before adding to the sauce.

Out of dried chilies? Substitute 1 tbsp chili flakes and 1 tsp smoked paprika for similar depth. No fresh cilantro? Flat-leaf parsley works in a pinch (though the flavor differs). For a milder sauce, remove chili seeds before blending. The olive oil should be high-quality extra-virgin—it carries the spices beautifully.

This keeps beautifully in the fridge for 7-10 days and actually improves overnight. For longer storage, freeze in ice cube trays for up to 3 months. The flavors meld and deepen with time (worth the wait).

Step-by-Step Instructions for Chraimeh Sauce

Master this North African classic with precise technique and authentic spice balancing.

Step 1: Bloom Spices in Olive Oil

Heat the 0.5 cup Olive Oil in a heavy saucepan over medium-low heat until it shimmers. Add the 1.5 tsp Ground Cumin, 1 tbsp Sweet Paprika, and 1 tsp Ground Coriander all at once, stirring constantly for 30-45 seconds.

Watch for the moment the spices turn fragrant and deepen in color—this is the bloom point. You want to activate their essential oils without burning them. If the mixture starts to smoke, remove from heat immediately; burnt spices will ruin the sauce.

Step 2: Infuse with Chili and Garlic

Add the 4 whole Red Chili Peppers to the bloomed spices and cook for 1-2 minutes, stirring to coat them in the oil. Then add the 6 cloves Garlic Cloves and cook for another 1 minute until the garlic turns translucent at the edges.

The chili peppers should soften slightly and begin to release their capsicum oils into the oil. Be careful not to let the garlic brown—it should stay pale to maintain a sweet, aromatic quality rather than developing bitter notes.

Step 3: Simmer with Tomatoes

Pour in the 2 cups Canned Crushed Tomatoes and stir to combine. Increase heat to medium and bring to a gentle simmer. Reduce heat to medium-low and let it cook uncovered for 20-25 minutes, stirring occasionally.

You’ll notice the sauce darken and thicken as the tomatoes reduce. The oil should separate slightly at the edges, creating a glossy, rich base. This slow simmer allows the flavors to meld deeply, with the spices infusing every spoonful.

Step 4: Finish and Balance Flavors

Remove from heat and stir in the 2 tbsp Lemon Juice and 1 tsp Sea Salt. Taste and adjust the salt if needed—remember that the sauce will concentrate slightly as it cools.

The lemon juice brightens the rich, earthy flavors and balances the heat from the chili peppers. Let the sauce rest for 10 minutes to allow the flavors to settle. The final consistency should coat the back of a spoon with a slight sheen.

Stir in the 0.25 cup Fresh Cilantro just before serving to preserve its vibrant color and fresh herbal notes. This sauce pairs perfectly with poached fish or crusty bread to soak up every last drop.

Dietary Considerations for This chraimeh sauce

Gluten-Free Friendly

This sauce is naturally gluten-free, as it relies on tomatoes, garlic, and spices without any wheat-based thickeners. I always double-check my spice labels to ensure no hidden additives, especially with paprika and cumin. 💪

Vegetarian Adaptation

While traditionally paired with fish, this sauce works perfectly for vegetarians as a bold pasta topping or veggie dip. The 2 cups crushed tomatoes and 0.5 cup olive oil base provides hearty flavor without any meat products.

Vegan Considerations

Absolutely vegan-friendly as written—no animal products are used in the sauce itself. For extra richness, I sometimes stir in 1 tbsp tahini at the end, which complements the North African profile beautifully.

Pescatarian Perfect

This is a staple in pescatarian diets, especially when served with white fish like cod or sea bass. The 4 dried chili peppers add depth that pairs wonderfully with delicate seafood flavors.

Low-Carb Option

With only 6g net carbs per ¼ cup serving (mostly from tomatoes), this fits well into low-carb diets. I often use it as a sauce for cauliflower rice or zucchini noodles to keep meals light. ✨

Allergen Note

The primary allergen concern is cilantro, which some people react to. Omit it or substitute flat-leaf parsley if needed. Always verify your spices are processed in allergen-free facilities.

Frequently Asked Questions