Harissa (African Hot Sauce)
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Serves/Makes: 0.5 cup
Ready in: 30-60 minutes
- 8 dried New Mexico chiles
- 2 cloves garlic, minced
- 1/2 teaspoon ground cloves
- 1/2 teaspoon coarse sea salt
- 1 teaspoon Tabil or ground cumin
- 1/2 cup extra-virgin olive oil
Seed the chiles and cut them up with scissors. Place them in a bowl, cover with warm water, and soak them until they turn quite soft, 15 minutes to 1 hour. Drain them and squeeze out the excess water. Place the chilies in a blender along with the remaining ingredients. Grind to a paste. Place in a small glass jar, cover with a thin layer of olive oil, and seal tightly. Refrigerate for up to 3 or 4 weeks. Recipe Source: The Vegetarian Table / Kitty Morse Cook\'s Notes: You can sometimes find small cans or tubes of harissa in specialty markets.
Recipe Source: cdkitchen.com
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