Harissa (Moroccan Hot Sauce)

Recipe Ingredients

2 teaspoons	10ml	Cumin seeds
2 teaspoons	10ml	Coriander seeds
1/2 teaspoon	2.5ml	Cardamom seeds - (dark inner seeds)
4 teaspoons	20ml	Chili pequins - (whole dried pods)
10		Whole cloves
1/2 teaspoon	2.5ml	Black peppercorns
1/2 teaspoon	2.5ml	Cayenne pepper
1 teaspoon	5ml	Salt
2		Garlic - (large)
1/4 cup	59ml	Olive oil

Recipe Instructions

Place cumin, coriander, cardamom, chili pequins, cloves and peppercorns in a small saucepan, set over moderately high heat, and toast spices 3-4 minutes, shaking pan frequently. Note: cumin seeds will turn bitter if browned. Cool spices 2-3 minutes, transfer to a mortar, and crush thoroughly with a pestle. Add cayenne, salt and garlic and crush all to paste.

Transfer to a small jar, add oil, cover tight and store at room temperature. Sauce will keep several weeks. Use sparingly to flavor hot sauce for couscous, meatballs, and meat loaves. Replenish oil each time so that the spice mixture is covered at all times by about 1/3 in oil.

NOTES : When making harissa, you may substitute crushed or ground spices for the whole and omit roasting them, but the flavor of the harissa will not be as intense.

Source:
The New Doubleday Cookbbok 1985 Ed.

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