Harissa - Moroccan Hot Sauce

Many North African dishes call for Harissa, a fiery paste mixture. For a quick and piquant dressing to serve with raw vegetables or grilled chicken, or as a dipping sauce for meats, add a small amount of Harissa to 1/2 cup of mayonnaise and 2 to 3 tablespoons of Dijon mustard.

Ingredients

1/4 cup dried chili flakes 
2 tablespoons ground cumin seed 
2 garlic doves, pushed through a press 
3 tablespoons virgin olive oil 
Pinch salt

Yield: about 1/3 cup

Directions

Mix all the ingredients in a small bowl. Transfer to a jar, and store in the refrigerator.

Harissa can be kept for several months.

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