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Recipesauce/condiment Vegetarian
Harissa Moroccan Hot Sauce
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
complex6 ingredients10 preparation steps
Ingredients
- dried hot red chili pepper
- salt
- garlic cloves
- lemon juice
- cumin powder
- olive oil
Preparation
- 1place the chiles in a medium saucepan and cover with cold water
- 2place over high heat and let the water come to a boil
- 3remove from heat and let sit for about an hour
- 4drain the chiles and place in a blender or food processor along with the salt and garlic
- 5blend the mixture and add the lemon juice , bit by bit , to keep the mixture moving
- 6once the mixture is thoroughly blended , remove and place in a small glass jar
- 7stir in the cumin and smooth the mixture down
- 8pour enough olive oil over the "harissa" to completely cover the top
- 9cover and refrigerate
- 10makes about 1 / 2 cup