Harissa Chile Pepper Spice Sauce

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  • 1 teaspoon Ground Caraway Seed
  • 1 teaspoon Whole Coriander Seeds
  • 0.5 teaspoon Cumin Seed
  • 0.33 cup Extra Virgin Olive Oil
  • 1 teaspoon Smoked Paprika
  • 0.67 cup Fire-Roasted Tomatoes - muir glen brand
  • 3 Chili - red, deseeded and chopped finely
  • In a small skillet, dry toast caraway, coriander and cumin seeds over medium heat, until they are a darker shade of brown and fragrant. Please watch these carefully and do not allow the seeds to turn too dark a brown color. Immediately remove from heat and let it cool.
  • Roasted seeds may be stored in an airtight container for a couple of months in the pantry. To use in this recipe, simply grind the roasted seed mixture in a dry coffee grinder (that you use specifically to grind spices).
  • In the same pan, over medium heat, add the remaining ingredients along with the roasted ground spices. Store in a glass jar with a layer of olive oil on top. Keep in the refrigerator.
if you don’t like a lot of heat, use less red chilies, or choose a lower heat chili altogether. You may also replace the chilies with 1/8 cup roasted red pepper.
You may replace the Muir Glen Fire Roasted Tomatoes, with simply roasted tomatoes (just make sure that there are no additional spices, garlic, or onion added).
Make sure that your roasted red pepper jar brand does not contain any additional spices, like Cento Roasted Red Pepper.
Use this sauce as a rub on chicken, as a base for a soup, or to add some flavor to your favorite GOLO rice dish.
To store this sauce, place it into a sterile jar, pour a layer of olive oil on top to cover and store in the refrigerator. As long as you continue to replace this oil layer after every use, it will keep in the refrigerator for several months.


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