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- Fiery Tunisian seasoning sauce used in dishes such as Cous Cous.
- 1 cup (225 ml) dried red chiles, including seeds, crumbled
- 2 tsp (10 ml) salt
- fresh lemon juice or vinegar
- olive oil
- 1 clove garlic, crushed (optional)
- Place chiles in a small saucepan with water just to cover and bring to a simmer.
- Remove from heat and set aside for about 1 hour.
- Drain and place chiles in blender.
- Add salt, garlic (if using), and just enough lemon juice to keep the mixture moving until it is pureed to a paste.
- Transfer to a small glass jar for refrigerator storage.
- Pour sufficient oil over the top to prevent air from touching the surface.
- Harissa sauce is used in the preparation of Moroccan Cous Cous. It is sometimes thinned with lemon juice and olive oil to serve as a condiment or salad dressing.
It may be stored in the refrigerator for up to 2 months but, as you use it, make sure to cover any newly exposed surfaces with more olive oil.
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