From DN Recipes by David Nagy · Food & Beverage

Shawarma Red Hot Sauce (Harissa)

Published

Shawarma Red Hot Sauce (Harissa)

Ingredients
- 20 dried red chili (cayenne) peppers
- 2 cups hot water
- 3 cloves garlic
- [1/2] tsp. salt
- [1/2] tsp. ground coriander seeds
- [1/2] tsp. caraway seeds
- [1/2] tsp. cumin
- [1/2] cup extra-virgin olive oil

Directions

  • Place red chili peppers in a medium bowl, pour hot water over top, and set aside to soak for 30 minutes.
  • Drain hot water, and remove stems and seeds from peppers. It's recommended that you wear latex gloves while doing this.
  • In a food processor fitted with a chopping blade, blend red chili peppers, garlic, salt, coriander, caraway seeds, and cumin for 2 minutes.
  • With the food processor still running, drizzle in extra-virgin olive oil, and blend for 30 more seconds.
  • Store in a sealed glass jar in the refrigerator for up to 1 month.