HARISSA - MOROCCAN HOT SAUCE

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Harissa - Moroccan Hot Sauce image

The fire engine color of this sauce is a sign of what is to come; harissa is hotter then hot. Once it is given a chance to sit for a while, the flavors of the lemon, cumin and chiles mix to make a wonderful sauce. Used sparingly it adds zest to stews, soups, and casseroles, it is also great served with lamb and beef. Added to dips it kicks things up just a tad. Be careful it is HOT! Source: Condiments by Kathy Gunst

Provided by Chef Shadows

Categories     Sauces

Time 1h21m

Yield 1/2 cup

Number Of Ingredients 6

1 cup dried hot red chili pepper
2 teaspoons salt
4 garlic cloves, peeled
2 tablespoons lemon juice, approx
1 teaspoon ground cumin powder
olive oil

Steps:

  • Place the chiles in a medium saucepan and cover with cold water.
  • Place over high heat and let the water come to a boil.
  • Remove from heat and let sit for about an hour.
  • Drain the chiles and place in a blender or food processor along with the salt and garlic.
  • Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don't seem to be blending, add additional lemon juice as needed.).
  • Once the mixture is thoroughly blended, remove and place in a small glass jar.
  • Stir in the cumin and smooth the mixture down.
  • Pour enough olive oil over the "harissa" to completely cover the top.
  • Cover and refrigerate.
  • Makes about 1/2 cup.

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