Mazbout Sauce Recipe: Spiced Tomato and Chili Paste for Tagines

This spiced tomato and chili paste transforms Moroccan tagines with its deep, complex flavors. I’ve refined this recipe to balance heat, sweetness, and tang perfectly.

With just a few pantry staples, you can make a versatile sauce that elevates stews, grilled meats, or even sandwiches. It keeps well, so you’ll always have a flavor boost on hand.

Ingredients for Mazbout Sauce

A handful of pantry spices and a few fresh additions create this versatile Moroccan paste.

The chilies are everything here. Look for dried Anaheim or guajillo at Latin markets or Penzeys if you want top quality—they’ve got a great selection. Freshness matters, so avoid anything that looks dusty or faded. The tomato paste should be thick and deep red; Mutti or Amore brands are my go-tos. Don’t skip toasting the cumin and coriander—it wakes up the flavors (worth the extra minute).

No dried chilies? Substitute 2 tbsp chili flakes plus 1 tbsp hot paprika. Missing fresh garlic? Garlic powder at one-third the amount works, but fresh is better. For a milder version, remove chili seeds before using. Want it tangier? Add a splash of lemon juice at the end. The olive oil should be something you’d drizzle on bread—California Olive Ranch is a solid grocery store pick.

This keeps forever. Store in a jar with a thin olive oil layer on top—stays good for 2 weeks in the fridge or 6 months frozen. Portion into ice cube trays for easy single servings. The flavors deepen over time, so make extra.

Step-by-Step Instructions for Spiced Tomato and Chili Paste

Here’s the method. Straightforward, tested, works every time.

Step 1: Toast the Dried Chilies and Aromatics

Heat a dry skillet over medium heat. Add the 8 whole Dried Red Chilies (stems removed, seeds kept) and toast for 2-3 minutes until they darken slightly and release their aroma. Watch closely—they burn easily.

Add the 6 cloves Garlic Cloves (peeled and roughly chopped) to the pan and toast for another 1-2 minutes until the garlic turns light golden. The kitchen should smell incredibly fragrant at this point. Remove from heat and let cool slightly.

Step 2: Bloom the Spices in Olive Oil

In the same skillet, heat the ½ cup Olive Oil over medium-low heat. Add the 1 tbsp Ground Coriander, 1 tbsp Ground Cumin, 1 tbsp Sweet Paprika, 1 tsp Ground Ginger, and ½ tsp Cayenne Pepper.

Stir constantly for 30-45 seconds until the spices sizzle and become fragrant. This blooming step deepens their flavors and prevents a raw taste. Don’t let them burn—you’ll see the oil turn a rich, spiced red when it’s ready.

Step 3: Combine with Tomato Paste and Simmer

Stir in the ½ cup Tomato Paste and the toasted chilies and garlic. Reduce heat to low and cook for 5-7 minutes, stirring frequently. The mixture will darken and thicken slightly.

Add the 1 tsp Salt and continue cooking until the paste pulls away from the edges of the pan when stirred. You’ll notice the oil starting to separate at the top—that’s your sign it’s ready.

Step 4: Cool and Store

Remove the skillet from heat and let the paste cool to room temperature. The flavors will meld and intensify as it sits. Transfer to a clean, airtight jar. The paste should be thick, rich, and deeply aromatic.

This makes enough for about 4 servings, but it stores beautifully. It’ll keep in the refrigerator for up to 2 weeks or can be frozen for 3 months. The color will deepen over time, and the heat will mellow slightly.

Dietary Considerations for This Dish

Gluten-Free Friendly

This paste is naturally gluten-free, as it contains no wheat, barley, or rye ingredients. All spices and tomato paste used should be certified gluten-free to avoid cross-contamination. I always check labels on my Penzeys spices and Mutti tomato paste. 💪

Vegan and Vegetarian

Perfectly suitable for both vegan and vegetarian diets, this sauce contains no animal products. The olive oil base and plant-derived spices make it a great flavor enhancer for plant-based dishes. I love using it in chickpea tagines.

Low-Carb and Keto

With only 6g net carbs per tablespoon (mostly from tomato paste), this fits well into keto and low-carb meal plans. The natural sweetness from tomatoes balances beautifully with the heat. Great for adding depth to cauliflower rice dishes.

Nut Allergy Safe

This recipe contains no nuts or nut-derived ingredients. However, always verify your spice blends and tomato paste labels, as some brands process in facilities with nuts. I recommend Simply Organic spices for nut-free certification. 🌿

Adjusting Heat Levels

For those sensitive to spice, reduce or omit the cayenne pepper and remove seeds from the dried chilies. The sweet paprika and ground coriander will still provide plenty of flavor without the heat. I often make a milder version for friends with spice sensitivities.

Sodium Considerations

To reduce sodium, use low-sodium tomato paste and cut the added salt in half. The natural flavors of the spices and chilies will still shine through. I find Muir Glen makes a great low-sodium option that doesn’t sacrifice taste.

Frequently Asked Questions