Harissa Hot Sauce

[Guest guest]

I adore hot sauces, and I always have, even when I was younger. But I came by it

honestly - I grew up with a mother who always carried a bottle of hot sauce in

her purse. Even now, if we go out for dinner, I know a bottle of Cholula Hot

Sauce is only a few feet away. (As an aside, I've been known to carry a travel

pepper grinder, but that's a whole different story)

 

Anyway, I love to try different hot sauces, and there are literally hundreds of

thousands of sauces. Hot sauces are also extremely easy to make. This sauce,

harissa, is a staple in North African cuisine. There are quite a few variations,

but the base ingredients of dried red chilies and garlic are always present.

 

This sauce can be used on virtually anything. You can use it as a hot sauce, or

stir into rice or couscous for a great side dish. As for as heat goes, on a

scale of 1-10, I would place this at a 7, with 10 being the hottest. You can

always omit the cayenne pepper for a mild sauce.

 

See the finished sauce at http://28cooks.blogspot.com

 

 

Harissa

 

1 1/2 oz dried chilies

2 c boiling water

2 tbsp flour

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp ground cayenne pepper

1/4 tsp sugar

1/4 tsp caraway seed, crushed

1 c onion, finely chopped

3-4 cloves garlic, minced

2 tbsp olive oil

4 tbsp tomato paste

1/4 tsp salt, or to taste

4 tsp lime juice

 

Place chilies in hot water, and allow to soak for 30 minutes. Place peppers and

water into food processor, and blend well. Set aside. Combine flour and next

five ingredients. Set aside. Heat oil in pan, and saute onions and garlic until

tender, about 5 minutes. Add flour mixture, stir well, and cook for 1 minute.

Slowly add pepper/water mixture, and bring to a boil. Stir in tomato paste and

salt, and cook for 2-3 minutes. Allow to cool slightly. Place mixture into

blender, and puree well. Stir in lime juice and store in refrigerator.

 

Enjoy!

Christiane