harissa 1

North african chili sauce.

Combine 1.5 tablespoons ground cayenne, 1/4 cup ground cumin and 1/2 cup olive oil in a mortar and pestle. I also add as much as 2 teaspoons of ground caraway when I have it. Grind the ingredients into a paste, to which you may add a little salt, to taste.

Since this recipe makes more harissa than is likely to be used at once, I recommend storing it in a glass jar with a lid. Harissa of this kind does not require refrigeration. When stored, the contents of the harissa I have made inevitably separate, requiring the ground spices to be stirred up prior to use.

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Filed under middle-east, piquant, sauce/salsa/salsus

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