Moroccan Harissa Sauce
1 Tbsp. coriander seeds
1 Tbsp. caraway seeds
4 large garlic cloves, unpeeled
4 large red bell peppers
½ c. Teaoli Extra Virgin Olive Oil (any flavor you prefer)
1 Tbsp. sugar
2 tsp. dried crushed red pepper
1. Stir coriander and caraway in a small skillet over medium-high heat until aromatic, about thirty seconds. Transfer to food processor or blender.
2. Cook garlic in the same skillet, covered, over medium low heat until tender, turning occasionally, about ten minutes. Cool, then peel and add to food processor.
3. Char bell peppers over gas flame or in broiler until they are blackened on all sides. Enclose in a paper bag and let stand ten minutes.
4. Peel, seed, and coarsely chop pepper; add to the processor along with oil, sugar, and crushed red pepper. Puree, then season with salt and pepper.
Recipe adapted from Bon Appetit.
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