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Harissa

  • Servings: Makes about 3/4 cup

This potent North African condiment is especially good and spicy when made at home, but it's available at Middle Eastern groceries—and, of course, at Draeger's.

slideshow More Great Condiments

KEY: Restaurants, African, Middle Eastern, Sauces & Condiments, Make Ahead, Vegetarian

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Ingredients

  • 1 1/2 cups (loosely packed) hot dried red chiles (about 1 ounce)
  • 1/3 cup olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon caraway seeds, ground in a spice grinder or mortar
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Salt

How to make this recipe

  1. In a small saucepan, cover the chiles with water. Boil over moderately high heat until slightly softened, about 2 minutes. Cover and let soak for 1 hour.
  2. Drain the chiles, reserving the soaking liquid, and transfer them to a food processor. Add the oil, garlic, caraway, coriander and cumin and season with salt. Puree until smooth, adding enough of the reserved chile liquid to blend the sauce. Transfer to a bowl.

Make Ahead

The Harissa can be refrigerated for up to 1 week.

Contributed By Published November 1997

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