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Title: Harissa Sauce
Categories: Moroccan, Sauces, Tunisian
Yield: 1 Cup

1/2 c Dried chiles
1 tb Caraway seeds
2 ts Coriander seeds
3 sm Fresh hot chiles; seeded
5 cl Garlic; crushed
1/2 ts Salt
1/4 c Water
2 tb Olive oil
1 tb White wine vinegar

Use this Tunisian hot sauce in the traditional manner--to enliven
vegetable tagies and similar stews from that part of the world--or
use your imagination and let it spice up life in unexpected ways: as
a condiment for sauteed tofu or veggie burgers or as an addition to
vegan mayonnaise or any sauce where you want a bit of flavorful heat.

De-seed the dried chiles and cut into small pieces. Soak in very hot
water to cover for 30 minutes. Drain and set aside.

Place the caraway and coriander seeds in a small skillet over low
heat and toast them until fragrant, 1 to 2 minutes, stirring
frequently so they don't burn. Remove from the heat and grind finely
in a spice grinder.

In a food processor, grind the fresh chiles, garlic, ground spices,
and salt. Add the dried chiles to the processor along with the water,
olive oil, and vinegar. Process into a smooth paste. Harissa will
keep, tightly covered, in the refrigerator for several weeks.

Recipe by Vegan Planet by Robin Robertson

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