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Harissa

  • SERVINGS: Makes about 3/4 cup
  • MAKE-AHEAD
  • VEGETARIAN

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.

  1. 1 1/2 cups (loosely packed) hot dried red chiles (about 1 ounce)
  2. 1/3 cup olive oil
  3. 3 garlic cloves, minced
  4. 1 teaspoon caraway seeds, ground in a spice grinder or mortar
  5. 1 teaspoon ground coriander
  6. 1/2 teaspoon ground cumin
  7. Salt
  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.
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