Harrisa sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Dried red New Mexican chiles stems and seeds removed | |
| 2 | tablespoons | Olive oil |
| 5 | Cloves garlic | |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Ground caraway |
Directions
Cover chiles with hot water and let stand for 15 minutes until soft.
Place chiles and remaining ingredients in a blender and puree until smooth using water that the chiles soaked in to thin it. The sauce should have the consistency of thick paste.
Cover with a thin film of olive oil to preserve a couple of months in the refrigerator. Heat Index = 7