Harissa Sauce Recipe
- 4 dried red chiles, stemmed and seeded
- 2 large garlic cloves, peeled
- 1 tablespoon olive oil
- ¾ teaspoon ground caraway seeds
- ¾ teaspoon ground coriander
- ½ teaspoon salt
- 3 tablespoons water
- Break the chiles into pieces and place in a heatproof bowl. Add enough boiling water to cover and let soak for 5 minutes.
- Drain the chiles and place them in a food processor. Add the garlic, oil, caraway, coriander, and salt and process until puréed. Add the water and process until smooth. Transfer the sauce to a tightly covered container and store in the refrigerator until ready to use. Properly stored, it will keep for several weeks.
