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Harissa Sauce
Ingredients
Makes 1 cup
- 1/2 cup dried hot red chiles, seeded 2 1/2 teaspoons caraway seeds
- 1 1/2 teaspoons coriander seeds
- 3 fresh hot red chiles, seeded and coarsely chopped
- 3 garlic cloves, chopped
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/4 cup water
Method
- In a medium heatproof bowl, combine the dried chiles and enough boiling water to cover
- Soak for20 minutes
- In a small skillet, combine the caraway and coriander seeds over low heat and toast them until fragrant, stirring frequently, about 2 minutes
- Do not burn
- Remove from heat and grind in a spice grinder
- In a blender or food processor, combine the fresh chiles and garlic and process until smooth
- Drain the dried chiles and add them to the chile-garlic mixture
- Process until smooth
- Add the ground toasted spices and salt and process until well combined
- Add the oil, vinegar and water and process until smooth and well blended
- Transfer to a bowl
- If not using right away, cover and refrigerate until needed
- Properly stored, the sauce will keep for 3 to 4 days
