Harissa

I adore hot sauces, and I always have, even when I was younger. But I came by it honestly - I grew up with a mother who always carried a bottle of hot sauce in her purse. Even now, if we go out for dinner, I know a bottle of Cholula Hot Sauce is only a few feet away. (As an aside, I've been known to carry a travel pepper grinder, but that's a whole different story)

Anyway, I love to try different hot sauces, and there are literally hundreds of thousands of sauces. Hot sauces are also extremely easy to make. This sauce, harissa, is a staple in North African cuisine. There are quite a few variations, but the base ingredients of dried red chilies and garlic are always present.

This sauce can be used on virtually anything. You can use it as a hot sauce, or stir into rice or couscous for a great side dish. As for as heat goes, on a scale of 1-10, I would place this at a 7, with 10 being the hottest. You can always omit the cayenne pepper for a mild sauce.



Harissa

1 1/2 oz dried chilies
2 c boiling water
2 tbsp flour
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp ground cayenne pepper
1/4 tsp sugar
1/4 tsp caraway seed, crushed
1 c onion, finely chopped
3-4 cloves garlic, minced
2 tbsp olive oil
4 tbsp tomato paste
1/4 tsp salt, or to taste
4 tsp lime juice

Place chilies in hot water, and allow to soak for 30 minutes. Place peppers and water into food processor, and blend well. Set aside. Combine flour and next five ingredients. Set aside. Heat oil in pan, and saute onions and garlic until tender, about 5 minutes. Add flour mixture, stir well, and cook for 1 minute. Slowly add pepper/water mixture, and bring to a boil. Stir in tomato paste and salt, and cook for 2-3 minutes. Allow to cool slightly. Place mixture into blender, and puree well. Stir in lime juice and store in refrigerator.