Game and Exotic, Sauces

Harissa (Morrocan Hot Sauce)

  • 1 1/2 cups Hot dried red chiles, (loosely packed)
  • 1/3 cup Olive oil
  • 3 Cloves Garlic, minced
  • 1 teaspoon Caraway seeds, ground
  • 1 teaspoon Ground coriander
  • 1/2 teaspoon Ground cumin

    • In a small saucepan, cover the chilies with water. Boil over moderately high heat until slightly softened, about 2 minutes. Cover and let soak for 1 hour.

    Drain the chiles, reserving the soaking liquid, and transfer them to a food processor. Add the oil, garlic, caraway, coriander and cumin and season with salt. Pureeuntil smooth, adding enough of the reserved chile liquid to blend the sauce. Transfer to a bowl.

    Makes about 3/4 cup.

    The Harissa sauce can be refrigerated forup to 1 week.

    Serving Size = 2 tablespoons.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!