KCB 11.17: Hot-Pepper Sauce (Harissa)
Hot-Pepper Sauce (Harissa)
This famous pungent sauce from North Africa is made from fresh hot red chilies and is a must for hot sauce aficionados. It is used as a condiment or as a dip to accompany couscous.
Serve with Moroccan couscous with Vegetable Sauce or with Middle Eastern Round Breads (Pita) and a selection of Middle Eastern mezze (entrees).
• PREPARATION TIME: 10 minutes
• YIELD: 1 1/2 cups (375 ml)
• YIELD: 1 1/2 cups (375 ml)
• 225 g (8 ounces) fresh hot red chilies, seeded
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) ground caraway seeds
• 1 teaspoon (5 ml) salt
• 1 1/2 teaspoons (7 ml) freshly ground black pepper
• 1 1/2 teaspoons (7 ml) ground cumin
• 1 teaspoon (5 ml) ground coriander
• olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) ground caraway seeds
• 1 teaspoon (5 ml) salt
• 1 1/2 teaspoons (7 ml) freshly ground black pepper
• 1 1/2 teaspoons (7 ml) ground cumin
• 1 teaspoon (5 ml) ground coriander
• olive oil
1. Place the chilies in a blender or food processor. Process until coarsely ground.
2. Add the remaining ingredients except the olive oil and process until almost smooth. Store the sauce in a small jar and top with a thin layer of olive oil. Refrigerate until required
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