Kate Walton
Algerian Sauce is a spicy, sweet, and tangy condiment that instantly elevates everything from grilled meats to sandwiches and fries. Bursting with North African flavor, it’s a fiery blend of peppers, garlic, harissa, and mayo, with a touch of sweetness to round out the heat. Whether you’re dipping, spreading, or drizzling, this sauce never fails to bring boldness to your plate.
It’s a street food staple in Algeria, often found drizzled on shawarma, burgers, and kebabs. But it’s also incredibly easy to recreate at home with a few pantry staples. The beauty of Algerian Sauce lies in its balance—heat, tang, and a creamy base, making it addictive and versatile.
What Kind of Peppers Should I Use?
You can use a mix of red bell peppers and mild chili peppers like Fresno or long red chilies for a balance of sweetness and heat. If you want a spicier version, add a small amount of fresh chili or a pinch of cayenne. Roasting the peppers first deepens the flavor, giving the sauce that signature smoky edge.
Ingredients for the Algerian Sauce
Red bell peppers – These provide sweetness and body to the sauce, especially when roasted for maximum flavor.
Mild red chili peppers – For a gentle kick without overwhelming heat.
Garlic cloves – Garlic gives the sauce its savory backbone, bringing richness and depth.
Mayonnaise – The creamy base that pulls everything together and balances out the spice.
Harissa paste – This North African chili paste is the soul of Algerian Sauce, adding spice, smoke, and complexity.
Tomato paste – A touch of tomato adds umami and rounds out the flavor.
Olive oil – Helps in blending and adds a slight fruitiness.
Lemon juice – Brings brightness and tang to cut through the richness.
Salt and sugar – Essential for balancing and enhancing the overall flavor profile.
How To Make the Algerian Sauce
Step 1: Roast the Peppers
Slice your red bell peppers and mild chili peppers in half, remove the seeds, and place them skin-side up on a baking sheet. Broil for 8–10 minutes or until the skins are charred. Let them cool, then peel off the skins for a smoother sauce.
Step 2: Sauté the Garlic
In a small skillet, heat a tablespoon of olive oil and sauté the garlic cloves until fragrant and lightly golden. This softens the garlic’s bite and adds depth.
Step 3: Blend Everything Together
In a food processor or blender, add the roasted peppers, sautéed garlic, harissa paste, tomato paste, lemon juice, salt, sugar, and remaining olive oil. Blend until smooth and creamy.
Step 4: Add the Mayonnaise
Once the pepper mixture is fully blended and cooled slightly, stir in the mayonnaise. Blend again briefly or whisk by hand until the sauce is silky and well combined.
Step 5: Taste and Adjust
Give the sauce a taste. Add more salt, lemon juice, or sugar depending on your preference. You can also stir in more harissa for extra heat.
How to Serve and Store Algerian Sauce
Algerian Sauce is best served chilled or at room temperature. It’s perfect as a dip for fries or crudités, a spread for burgers and wraps, or a drizzle over grilled meats and roasted vegetables. For an extra kick, try mixing it into cooked pasta or using it as a base layer for sandwiches.
Store any leftover sauce in an airtight jar or container in the refrigerator. It keeps well for up to a week. Because of the mayonnaise content, it’s not ideal for freezing.
Frequently Asked Questions
How spicy is Algerian Sauce?
It has a medium heat level, depending on the type of chili peppers and harissa used. You can easily adjust the spice by altering the quantity of harissa or choosing milder peppers.
Can I make it vegan?
Absolutely! Just swap the regular mayonnaise for a good-quality vegan mayo.
Do I have to roast the peppers?
Roasting is recommended for depth of flavor, but if you’re short on time, raw peppers will still work. The texture and taste will just be slightly fresher and less smoky.
What dishes go best with this sauce?
Shawarma, grilled chicken, burgers, sandwiches, falafel, and even as a dip for fries or pita chips—it’s highly versatile.
How long does it last in the fridge?
Stored properly in the fridge, Algerian Sauce will last up to 7 days.
Can I use it as a marinade?
Yes! It works wonderfully as a marinade for chicken or shrimp, infusing them with bold, smoky-spicy flavor.
Want More Sauce Ideas with a Kick?
If you love this Algerian Sauce, you’ll probably enjoy these other flavorful recipes:
• Peri Peri Chicken Sauce with a zesty citrus burn.
• Creamy Harissa Yogurt Sauce for a cool, tangy contrast.
• Spicy Garlic Aioli to add a sharp punch to any dish.
• Roasted Red Pepper Dip that’s smoky and savory.
• Moroccan Chermoula for a fresh herbaceous marinade.
Save This Pin For Later
📌 Save this recipe to your Pinterest sauces or condiment board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you make it extra hot? Try a twist with smoked paprika?
I love hearing your variations and answering any questions—let’s keep the flavor flowing!
Algerian Sauce
- Total Time: 20 minutes
- Yield: About 1 1/2 cups
Description
This Algerian Sauce is a fiery, creamy blend of roasted red peppers, harissa, and garlic, mellowed out with mayonnaise and a touch of lemon. It’s a perfect dipping sauce, burger spread, or marinade with bold North African flair.
Ingredients
2 red bell peppers
2 mild red chili peppers
3 garlic cloves
3 tablespoons mayonnaise
1 tablespoon harissa paste
1 tablespoon tomato paste
2 tablespoons olive oil (divided)
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon sugar
Instructions
- Preheat broiler. Slice red bell peppers and chili peppers in half, remove seeds, and place skin-side up on a baking sheet. Broil 8–10 minutes until skins are charred.
- Let peppers cool, then peel off skins.
- In a skillet, sauté garlic in 1 tablespoon olive oil until golden.
- Blend roasted peppers, garlic, harissa, tomato paste, lemon juice, salt, sugar, and remaining olive oil until smooth.
- Stir in mayonnaise and blend again or whisk until creamy.
- Taste and adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
