Harissa Tunisian Hot Sauce

Ingredients:

• 1 cup mixed hot dried red Chile peppers (such as arbol, ancho or new mexico) 

• 2 teaspoon salt

• 10 clove garlic, peeled

• 1 ½ teaspoon cumin seed

• 1 teaspoon coriander seed

• 1 teaspoon caraway seed

• 1 teaspoon dried mint leaf

• Juice of 1 lemon

• 3 Tablespoons + extra-virgin olive oil

Instructions

1. Place peppers in bowl, cover with boiling water.  Let sit for 20 min, or until softened

2. Place cumin, coriander and caraway seed in small skillet. Toast over medium flame, constantly swirling pant until fragrant. About 4-5 min.

3. Transfer spices to a grinder with the dried mint and grind to a fine powder.  Set aside

4. Drain peppers and place in food processor with spices, garlic, salt, lemon and olive oil.

5. Puree, stopping occasionally to scrape down sides, until a fine smooth paste is formed. About 2 min.

6. Place paste in sterilized glass jar.

7. fill jar with enough extra-virgin olive oil to submerge paste.

8. Refrigerate.  Mix well before use.  Cover remaining with oil and refrigerate

9. Use in soups, stews on meats or sandwiches.. just about anything