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North African Sauce traditionally served over couscous

Kate Ransdell

Serves/Makes:4 cups

  • 2 sweet red bell peppers
  • 4-5 fresh hot peppers
  • 1 tbsp (15 ml) butter
  • 1 tsp (5 ml) ground coriander
  • 1-1/2 tsp (7 ml) ground cumin
  • 1 (28 ounce) can Italian plum tomatoes
  • 1 tbsp (15 ml) fresh-squeezed lemon juice
  • 3 tbsp (45 ml) fresh cilantro, chopped
  • salt, to taste
  • Roast the peppers by placing them under the broiler and broiling until the skin blisters.
  • Keep turning them and broil for about 3 minutes per side.
  • Then seal peppers in zip top bag and allow to steam for about 10 minutes to loosen skins.
  • Remove from bag, peel and remove seeds and stems.
  • Finely mince peppers.
  • In a non-aluminum saucepan melt the butter.
  • Over low heat saute the peppers, coriander and cumin until peppers are softened, about 5 minutes.
  • Add tomatoes and lemon juice; simmer briefly to blend flavors, about 5 to 10 minutes.
  • Stir in cilantro and salt to taste.
  • Serve hot or at room temperature.
This sauce will keep for about 1 week in the refrigerator or it freezes well. This is traditionally served with couscous, but is just as good on rice or served with chips. It also goes well with meats and chicken.

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