Harissa is a hot chili paste that also performs double duty as a major ingredient in many soups, stews, and curries. Freshly made harisa tends to be spicier than that found in markets and grocery stores.
12 dried hot chile, whole
3 cloves garlic -- minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander -- see directions
1 teaspoon ground caraway seeds -- see directions
1/2 teaspoon cumin -- see directions
1. Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
2. In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
3. Add remaining spices and blend to form a smooth paste.
4. Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
- I used whole seeds of spices, dry-toasted in sautee pan until the aroma come out. Remove from the heat and cool. Grind until finely grounded. Proceed to Step #3 of this recipe.
"Tunisian hot sauce tasted very hot and delicate, flavored with coriander, caraway and cumin seeds."
NOTES : Hot sauce from Middle Eastern and Northern African cookings.
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