Harrisa sauce

Yield: 1 Servings

Measure 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

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

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