Yield: 1 Servings
|50 grams||(2 oz) dried red chilies|
|2 \N||Cloves garlic salt|
|1 teaspoon||Caraway seeds|
|1½ teaspoon||Ground cumin|
|2 teaspoons||Coriander seeds|
|1 teaspoon||Crushed dried mint leaves|
|\N \N||Olive oil|
This fiery Tunisian chili sauce, also found in Algeria and Morocco, is used in cooking, particularly in the vegetable or meat tagines (stews) that accompany couscous, and as a table condiment, rather like Indonesian sambals. The sauce can be bought ready-made in small cans, but it is easy to make at home and keeps for up to 6 weeks in the refrigerator.
Remove the seeds and tear the chilies into pieces. Soak them in warm water until they soften (about 20 minutes). Drain, and pound or process. Crush the garlic with a little salt. Pound or blend all the ingredients to a paste, then stir in 15-30 ml (1-2 tbsp) of olive oil, Transfer to a jar, cover with a layer of olive oil, and refrigerate.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632 by "Mary Spyridakis" <MSpork@...> on Jun 2, 97