Harissa Sauce-Martha Stewart Living

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2 -3 T olive oil
1/4 c Cumin seeds
1/4 c Coriander seeds
4 sm Dried chile peppers
2 Cloves garlic, peeled

Original recipe makes 1 Cup



1. Place the seeds in a saute pan over medium heat, and dry-roast, shaking pan often, until they give off an aroma, about 5 minutes. 2. Pound seeds in a mortar to a rough powder. Add peppers and pound until flaky. Stir in garlic and salt to taste. Gradually add olive oil until a runny paste is formed. Store in an airtight container; keep refrigerated until ready to use. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #035 by John Merkel on Feb 3, 1997.

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