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Sauces
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Gluten-Free
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1 cup
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| Preptime |
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40 min.
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Ingredients |
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24 dried red chili peppers (such as chile de arbol, guajillo, new mexico chiles)
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5 cloves garlic
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4T olive oil
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2 tsp. ground coriander
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1 tsp. ground caraway seeds
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2 tsp. ground cumin
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1 tsp. salt
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juice of half a lemon
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Instructions |
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Remove stems and seeds from dried chiles and place in a bowl and cover with boiling water for 30 min., or until soft.
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Drain chiles, being sure to press out excess water through sieve.
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Combine chiles and remaining ingredients in food processor and blend to create paste. Add additional oil if needed to create desired consistency.
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| Serving
Suggestions |
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Can be stored in airtight container for a month topped with additional olive oil.
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Originally Submitted
4/4/2014
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You can add this Harissa Sauce recipe to your own private DesktopCookbook.
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