HARISSA (about 1 cup)
This is an all-purpose Moroccan hot sauce. It can accompany couscous or grilled meats, be used to marinate chicken or, thinned with more olive oil, it is a spicy dip for pita.
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon fennel seeds
3 tablespoons sweet paprika or mild ground red chile
1 teaspoon cayenne or other powdered red chile
1 to 2 garlic cloves, smashed to a paste with a little salt
1 teaspoon salt
1 cup olive oil
a few drops of red wine vinegar
- Toast all the seeds in a dry pan over medium heat until they are fragrant. Grind the toasted seeds in a mortar or spice mill, then put them in a bowl.
- Add the paprika, red pepper, garlic and salt. Stir in the olive oil and vinegar. The harissa will keep in the fridge for up to a week.