Harissa Paste (Sauce)

 Ingredients:

• 9 dried Hot Mexican Red Chili or other hot Red Chili
• 1/4 Teaspoon Salt
• 1 Garlic Clove, peeled
• 3/4 Teaspoon Caraway, grounded
• 1/4 Teaspoon Cumin, grounded
• 1/4 Teaspoon Coriander, grounded
• 1 Tablespoon Olive Oil

Cooking Directions:

1. Remove the stem and seed from red chili and soak them in cold water for 15 minutes.
2. Drain water and place chili in a strainer and press any excess water.
3. Chop the garlic, and toast the caraway, cumin and coriander in a dry skillet over a medium heat
4. In a spice grinder add chili, garlic, caraway, cumin, salt and coriander. Grind all ingredients.
5. When all ingredients grinded. Add olive oil in  spices and process to form a smooth paste.
6. If a thin paste desired, add chili soaking liquid in a blender until reached your desire texture
7. Transfer harissa in spice jar and drizzle a thin layer of olive oil over the harissa.
8. Cover tightly and place in a refrigerator.

Harissa is a spicy-hot Tunisian condiment that traditionally accompanies couscous. It is frequently used to flavor soup and stew. Harissa paste is also used in sandwiches and is well paired with grilled  limb.