North African Chili Sauce
The hot pepper sauce known as harissa in Morocco and Tunisia is used as a condiment with falafel and meats. This version cuts the heat, but only slightly, with red bell pepper.
Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 15 dried chili peppers
- 1 Tbsp. chopped roasted red bell pepper
- 8 cloves garlic, peeled
- ½ cup extra-virgin olive oil
- ½ tsp. ground coriander
- ½ tsp. ground cumin
- 1 tsp. salt
- Discard the stems from the chili peppers and soak the peppers in warm water until they are soft. Drain them and put them in a food processor with the remaining ingredients.
- Process to a smooth consistency and refrigerate.