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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This traditional North African condiment is so hot you need only a small amount. Ingredients:
5 dried hot new mexico chiles |
1 cup hot water |
1 tablespoon all-purpose flour |
1/4 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1/4 teaspoon ground red pepper |
1/8 teaspoon sugar |
1/8 teaspoon caraway seeds, crushed |
1/2 cup finely chopped onion |
1 large clove garlic, minced |
1 tablespoon vegetable oil |
2 tablespoons no-salt-added tomato paste |
1/8 teaspoon salt |
2 teaspoons fresh lime juice |
Directions:
1. Using rubber gloves, remove and discard stems and seeds from chile peppers. Wash chiles in cold water; drain. Tear chiles into strips; place in a small bowl. Add hot water; let stand 20 minutes.
2. Pour chile mixture into container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Set mixture aside.
3. Combine flour and next 5 ingredients in a small bowl; set aside.
4. Cook onion and garlic in oil in a small skillet over medium-high heat, stirring constantly, 5 minutes or until onion is tender. Add flour mixture; stir well. (Mixture will be dry.) Cook, stirring constantly, 1 minute. Gradually add chile mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in tomato paste and salt. Let cool slightly.
5. Pour mixture into container of electric blender; cover and process until smooth, stopping once to scrape down sides. Stir in lime juice. Store in refrigerator. Serve as a condiment with couscous, soups, or stews, or spread on bread.
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