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Harissa Sauce

Wednesday, 22 October 2008

Description

This classic sauce is thought to be of Tunisian origin, but is found throughout all of Africa. It is used to flavor couscous and grilled dishes such as Kebabs. Harissa Sauce reflect the region's love of spicy combinations all with a definite cumin and coriander flavor. Cover this sacue with a thin film of olive oil and it will keep up to a couple of months in the refrigerator.

Ingredients

At a glance

Cuisine

African

Ingredient

Chile peppers

Cooking Method

No Cook

Difficulty

Very Easy

Heat Level

Chile

New Mexico Red

Meal/Course

Condiment

Makes

1 1/2 cups

10 dried whole red New Mexican chiles, stems and seeds removed
Hot water
2 tablespoons olive oil
5 cloves garlic
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground caraway

Methods/steps

Cover the chiles with hot water and let them sit for 30 minutes until they soften. Place the chiles and remaining ingredients in a blender and puree until smooth using the chile water to thin it. The sauce should have the consistency of a thick paste.

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