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Homemade Harissa

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The ultimate hot sauce from North Africa, harissa is the traditional condiment served with couscous. It is easy to prepare.

  1. 2/3 pound fresh red chiles (about 5 inches long), stemmed and cut into pieces
  2. 1/4 cup water
  3. 1 teaspoon salt
  4. 1/3 cup extra-virgin olive oil
  1. In a blender, puree the chiles with the water and salt until as smooth as possible; the seeds will remain whole.
  2. Heat the olive oil in a medium sauce-pan. Add the chile puree and cook over moderately low heat, stirring occasionally, until the liquid is evaporated and the oil separates, about 25 minutes. Let cool, then transfer to a jar.
Make Ahead The harissa can be refrigerated for up to 2 weeks. Serve With Beef Kefta with Coriander and Cumin
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