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Harissa sauce, which usually is identified as a Tunisian hot condiment, is found on tables throughout North Africa and parts of the Middle East. It adds fire to everything from couscous and tagine (roughly defined as a meat stew) to kebabs and meat patties. Hot peppers, caraway seeds, garlic, olive oil and cumin are almost always included in the formula. Harissa sauce lasts indefinitely if covered tightly and refrigerated.
INGREDIENTS12 jalapeño peppers
3 cloves garlic, peeled
1 teaspoon caraway seeds
¼ teaspoon ground cumin
½ teaspoon ground coriander
¼ cup olive oil
PREPARATION1. Cut the stems of the jalapeño peppers. Slice them open and cut off and discard the veins and seeds. Chop the peppers coarsely.
2. Put the peppers and all of the remaining ingredients in a food processor or blender. Blend to a fine liquid texture.