Harissa

The Chef broadens our horizons with a North African hot sauce. How worldly-wise!

1 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon caraway seed
2 hot red arbol chilies, stems removed
2 garlic cloves
1/2 teaspoon salt
1 red bell pepper, roasted and chopped
1 tablespoon olive oil

  1. Toast spices in a dry skillet over low heat. Then grind seeds fine with chile.
  2. Puree mixture with garlic, roasted red bell pepper, and salt.
  3. Light it up. Not literally. Light up your taste buds. Damn y’all are slow.
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2 Comments

Filed under African food, Sauces

2 responses to “Harissa

  1. YES Chef! I have been meaning to make my own harissa and now I am inspired. I will be trying it out this week. Thanks!

  2. Pingback: Taim | Nummy Num Num

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