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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 10 |
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A spicy North African condiment. This is the most flavourful - and authentic - version I've ever come across. Note that the 1 hour prep time is the soaking time for the chilies. After they're soaked, this comes together in a flash. Ingredients:
4 ounces dried red chilies, stems removed |
1 tablespoon dried mint |
1 tablespoon ground coriander |
1 tablespoon ground cumin |
1 teaspoon ground caraway |
10 garlic cloves |
1/2 cup olive oil |
1/2 teaspoon salt |
Directions:
1. Roughly chop the chillies and cover with boiling water. Let soak for 1 hour.
2. Drain the chilies. Place the chilies and all other ingredients in a food processor and buzz until the mixture forms a thick paste. Scrape down the sides of the food processor as needed.
3. Spoon the paste into clean jar, cover with a thin layer of olive oil and seal. This will keep in the fridge for 6 months.
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