Harissa (hot Sauce)
Ingredients
- 6 to 8 dried New Mexico chilies
- 2 garlic cloves, minced
- 1/2 teaspoon cloves, minced
- 1/2 teaspoon coarse sea salt
- 1 teaspoon Tabil or ground cumin
- 1/2 cup extra-virgin olive oil
Instructions
Seed the chilies and cut them up with scissors. Place them in a bowl, cover with warm water, and soak them until they turn quite soft, 15 minutes to 1 hour. Drain them and squeeze out the excess water. Place the chilies in a blender along with the remaining ingredients. Grind to a paste. Place in a small glass jar, cover with a thin layer of olive oil, and seal tightly. Refrigerate for up to 3 or 4 weeks. Note : You can sometimes find small cans or tubes of harissa in specialty markets. Makes about 1/2 cup.