Harissa Sauce (African Hot Sauce)
4 to 9 dried dried Cayan Peppers (according to level of heat you want)
2 Garlic cloves, minced
1/4 teaspoon cloves, minced
1/2 teaspoon coarse sea salt
1 teaspoon ground cumin
1/2 cup extra virgin olive oil
Seed the peppers and cut them into strips. Place them in a bowl, cover with warm
water, and soak until they turn soft.
Drain them and squeeze out the excess water. Place the peppers in a blender
along with the remaining ingredients and grind to a paste.
Place in a small glass jar and cover with a thin layer of olive oil and seal
Refrigerate for up to four weeks.
Makes about half a cup.