Recipe - Harissa (Moroccan Hot Sauce)

2 teaspoon Cumin seeds
2 teaspoon Coriander seeds
One half teaspoon Cardamom seeds; (dark inner
seeds)
4 teaspoon Chili pequins; (whole dried
pods)
10 Whole cloves
One half teaspoon Black peppercorns
One half teaspoon Cayenne pepper
1 teaspoon Salt
2 Cloves garlic(large)
One fourth cup Olive oil

Place cumin, coriander, cardamom, chili pequins, cloves and peppercorns in
a small saucepan, set over moderately high heat, and toast spices 34
minutes, shaking pan frequently. Note: cumin seeds will turn bitter if
browned. Cool spices 23 minutes, transfer to a mortar, and crush
thouroughly 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. Mcformatted by Jazzbel@batelnet.bs
Recipe by: The New Doubleday Cookbbok 1985 Ed. Posted to MCRecipe Digest
V1 #747 by Kathy Meade kmeade@idsonline.com on Aug 18, 1997