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Archive for the ‘Spicy’

Red Snapper with Citrus Chipotle Butter Sauce

July 27, 2009 By: kristi Category: Fish, Fruit, Main Dish, Sauce, Spicy

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Trader Joe’s is by far my favorite grocery store.  Besides the local produce stands, which I LOVE, Trader Joe’s is the best!  They have the best selection of wild fish that I have ever seen.  I prefer wild fish because there aren’t color injections (C’mon, is the salmon in the grocery store naturally THAT pink??), the fish get to swim in wide open spaces preventing disgusting stuff from infiltrating the flesh, and there is less fat.   The more I think about it, the more grossed out I am with farm-raised fish.

I have never had red snapper before, and I have never cooked it before.  That being said, I am not sure how I feel about it.  It tasted wonderful, but the consistency was a little off to me.  The meat didn’t flake off of the skin like other fish usually does.  I cooked it for well over the time that the package called for, and it still was gummy.  Maybe that’s how the fish is.  I don’t know.

Regardless of the consistency of the fish, the sauce I made to go with it was awesome!!  It could easily be used on salmon, mahi mahi, catfish, flounder, crab, shrimp…etc. etc.  (All the fish that I have cooked and have enjoyed thoroughly.)

If you are familiar with red snapper and enjoy it, then by all means make this recipe verbatim.  If you’re a little unsure because of my testimony, then by all means substitute the snapper for another type of fish.  Just TRY to use wild fish if you can.  :)

Red Snapper with Orange Chipotle Butter Sauce

Serves 2

Ingredients:

2 red snapper fillets
4-5 Tbs. unbleached all-purpose flour
2 Tbs. chipotle pepper seasoning, divided
1-2 Tbs. orange juice (I like mine freshly squeezed)
3 Tbs. butter
3 Tbs. olive oil
salt and pepper to taste
cilantro for garnish

Directions:

Add flour and half of the chipotle pepper to a large plate.  Mix well.

Preheat medium-sized skillet to medium-high.  Add olive oil.

Pat fillets dry with paper towel.  Dunk both sides with flour mixture and place in skillet skin side up first.  Cook 4-6 minutes on each side.  Place on platter.  Salt and pepper to taste.

Mash butter, orange juice and remainder of chipotle pepper together.  Gently place a generous amount on each fillet.  Garnish with cilantro.

Lime Chile Steaks with Pico de Gallo and Homemade Guacamole

July 21, 2009 By: kristi Category: Main Dish, Spicy, Spreads/Dips, Vegetables

Steak with Salsa

I’m not going to lie.  I completely made this recipe up.  Now I’m sure that somewhere out in cyberspace there is a recipe similar to this, but for me, this was totally original.  The only inspiration that I had was my craving for Mexican food and steak.

I knew that I didn’t want nachos.  As delicious as they are, I have no control over how many I eat.  My family is known for ordering nachos as our main meal when we go out to eat.  Forget nachos as an appetizer to nibble, I want the whole plate!  Because of this obnoxious need I have to eat all of the nachos, I steered clear from them for this meal.  I wanted the flavor without the tortilla chips.

What I really liked about this recipe is how versatile it is.  It’s great on steak, chicken, and fish, and then make great wraps the next day for lunch.  When I made this recipe, I also snuck a piece of chicken in the mix, and I think that it turned out better than the steak.  The chicken was soooo moist from marinating in the fresh lime juice.  It was super tender and juicy even after microwaving it the next day at work for my wrap.  Fan-flipping-tastic!

I had every intention of making my own salsa for this recipe, but I didn’t want to spend $6 or$7 on tomatoes when I was already buying avocados at $1.50 each.  Instead I bought a much cheaper, fresh pico de gallo.  Just in case you don’t know what pico de gallo is, it’s a Mexican condiment very similar to salsa.  The only difference is that pico de gallo isn’t nearly as watery as salsa.  It’s pretty much just coarsely chopped tomatoes, onions, and jalapenos.  It’s very fresh and very good.


Lime Chili Steaks with Pico de Gallo and Homemade Guacamole

Serves 4

Ingredients:

4 steaks or chicken breasts with all fat removed
3-4 limes
3 avocados  (Make sure that when you squeeze them, the flesh gives just a little.  That’s how you know they are ripe.)
1/4 of a red onion, coarsely chopped
1-2 jalapeno, seeds removed and thinly sliced
a handful of cilantro
salt and pepper
4 Tbs. chile powder (I used a blend of ancho, chipotle, and Mexican chile powder)
1 Tbs. olive oil**  (Only if you are using an indoor grill or skillet.)
1 container pico de gallo
1 small container sour cream
handful of scallions, chopped, for garnish

Directions:

If you are using an outdoor grill, preheat it to medium-high.  If you are cooking it indoors, skip this step.  You will preheat your grill pan later.

Roll all of the limes on your cutting board, placing an ample amount of pressure on them while you roll them.  This helps them to get ‘juicier’.   Juice all but one lime into a medium-sized bowl.  Place meat in with the lime juice.  Let marinate for at least 10 minutes.

While meat is marinating, juice your final lime into another medium-sized bowl.   Peel the avocados and cut the flesh into large chunks, placing them into the second bowl of lime juice.  For instructions on how to cut an avocado, click here.  Add onion, jalapeno, cilantro to lime/avocado mixture.  Toss gently.  Salt and pepper to taste.  Set aside.

If you are using an indoor grill pan or large skillet, preheat it with 1 Tbs. olive oil to medium-high for steak and medium for chicken.

On a large plate, rub steaks/chicken with chile powder.

Regardless of which grill you are using (indoor or outdoor)…

Steak:  Cook for 2 minutes on each side or until at desired cooking temperature.
Chicken:  Cook for 3 minutes on each side or until no longer pink.

Let meat sit for 10 minutes, covered with aluminum foil.

Then place on serving plate.  Top with pico de gallo, guacamole (avocado mixture), and sour cream.  Garnish with scallions.

North African Grilled Chicken Paillards

July 17, 2009 By: kristi Category: Main Dish, Spicy

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This recipe has typical North African flare because it incorporates the subtle heat with the sweet and savory flavors.  What makes this meal most impressive is the use of pantry ingredients.  I was ready to go to the store to get what I needed for the dish when I realized I had everything already.  That gets an “A” in my book.

This dish looks slightly similar to my Florida Keys-Style Citrus Chicken and my Moroccan Chicken with Lentils found in my Eat-Clean Anniversary post.  Despite appearances, they all have their unique flavor that sets the apart from one another.

Paillards are simply cuts of meat (poultry, beef, pork) that are flattened so they cook quickly.  If you have a meat mallet, go wild, but I’m always a fan of the skillet.  A few whacks with the skillet and the chicken is evenly flattened.  Make sure to place plastic wrap on top of and below the chicken first so you don’t spray your kitchen with chicken juice.  You’ll end up having to disinfect your entire kitchen.   And that’s no fun.

Upon my first bite, the orange and honey flavor immediately popped while the paprika, cumin, and red pepper flakes gave it even more personality.  This isn’t your typical chicken dish.  Although it’s simple to prepare, your mouth is going to burst with flavor.  If you’re not too crazy about the heat, avoid the red pepper flakes.  If you LOVE heat, throw in some more.  The recipe didn’t call for a garnish, but I added some dill to give it some color.  I then served the chicken with my all-time favorite Trader Joe’s Grains Harvest Blend (Israeli-style couscous, orzo, red quinoa and baby garbanzo beans).

Be ready to get whisked away to Northern Africa in minutes!

North African Grilled Chicken Paillards

Source: Mildly adapted from Blue Kitchen

Serves 4

For sauce:
1/4 cup orange juice (fresh is best!)
1 tablespoon honey
1 tablespoon fresh lemon juice
1  cinnamon stick
1/4 teaspoon red pepper flakes
2 tablespoons unsalted butter

For paillards:
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
2 tablespoons olive oil  (If you do not have an outdoor grill, you will need 3 Tbs. but keep 1 Tbs. separated.)
4 boneless skinless chicken breast halves
salt to taste

Preheat your grill.  If you don’t have a grill, ignore this step, duh.

Chicken: Make sure that your chicken is rid of any fat.  Then place each chicken breast between two pieces of plastic wrap and on top of a cutting board.  Pound with meat mallet or skillet until 1/4 inch thick.

Sauce: Simmer all of the sauce ingredients except for the butter in a small saucepan, uncovered for 2 minutes.  Stir occasionally.  Set aside.

Spiced Oil: Cook cumin, paprika and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer spiced oil to a small bowl, reserving skillet for sauce.  Do not wash the skillet.

If you are using an indoor grill pan, preheat it to medium high and add 1 Tbs. olive oil.

Brush the cumin-spiced oil on each side of the chicken.  Season with salt and place on grill.  Grill 2 minutes, then turn over and cook until it is cooked through, about 3-4 minutes more.

Pour sauce through a mesh sieve into reserved small skillet, discarding solids.  Bring to a boil.  Add butter and gently stir until butter is just incorporated. Season sauce with salt and spoon over chicken. Serve.

Stuffed Chicken & Sweet Chile Roasted Vegetables

June 05, 2009 By: kristi Category: Main Dish, Side Dish, Spicy, Vegetables

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Omigosh, I know – it’s chicken!  We all thought that I was vegetarian!!!  I didn’t eat meat for MONTHS.  I was absolutely appalled by the thought of meat.  But the truth be told, I’m anemic, and months without adequate iron and protein left me exhausted.  I seriously thought that I had mono again.   Despite all of the multi-vitamins, leafy greens, and other supplements that I was consuming to compensate, I still felt like I was hit by a large truck every single morning.  It got to the point that no matter how gross I thought that meat was, my body craved it.  I fought it for a while, but eventually caved in.  I’m sorry vegetarians and vegans.  I knew deep down that this wasn’t permanent.  I just didn’t know how long my meat-free ways would last.   I still prefer vegetarian meals, and I always have, but if my body screams for meat, I will give my body meat.  And let me tell you, the day after I finally ate meat for the first time, I seriously felt like a million bucks!  I went and ran for an hour.  Fantastic.

Anyway… I was flipping through my Eating Clean magazine and came across a winner.  Long ago, I made an Eat Clean Pad Thai and was not too fond of it, but these two recipes were awesome!!  I’m so glad that I tried them.

Fresh after work on a day that my students were screaming, kicking their peers, and jumping in puddles in their socks in front of their mothers, I needed a real meal.  (And a real drink.)

Here it is!  The meal was perfect for the day that I felt that wouldn’t come to an end ;o)

Stuffed Chicken & Sweet Chile Roasted Vegetables

Source: Eat Clean Magazine July/August 2009

Serves 4

Chicken Ingredients:

Olive oil spray
1/2 cup onion, chopped
1 cup fresh spinach, chopped
3 cloves garlic, minced
2 roma tomatoes, seeded, cored and diced
2 Tbs. bread crumbs
4- 4 oz. boneless, skinless chicken breats, pounded thin (I found chicken breasts cut thinly at the market that avoided this step)

Chicken Directions:

Heat a large nonstick or cast orin skillet over medium-high heat for 2 minutes.  Mist with cooking spray and add onion, garlic, spinach, and tomato.  Saute for 5 minutes or until just cooked.  Remove from heat and mix in breadcrumbs.

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To stuff chicken:

Heat a large nonstick skillet over medium-high heat again for two minutes.

Place 1.5-2Tbs. veggie-breadcrumb mix in the middle of each chicken breast.  Fold chicken over filling and secure with toothpick.

Mist skillet with cooking spray.  Place stuffed chicken into skillet and cook for 3-4 minutes per side or until golden brown.

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Sweet Chile Roasted Vegetables:

Source: Eat Clean Magazine July/August 2009

Serves 4

Roasted Vegetables Ingredients:

2 Tbs. agave nectar (or honey)
2 tbs. water
1 Tbs. olive oil
1 Tbs. balsamic vinegar (if you have white balsamic, use that)
1/2 tsp. chile powder (I used chipotle chile powder, YUM)
1/4 tsp. red pepper flakes
1/4 tsp. each of salt and pepper
1 medium head of cauliflower
24 pieces thin asparagus, ends trimmed
1 cup grape tomatoes, halved lengthwise

Roasted Vegetables Directions:

Preheat oven or toaster oven to 400 degrees F and line 2 baking sheets with parchment paper.

In a small bowl whisk together all ingredients except for veggies.  Set aside.

Cut cauliflower into florets about 1 inch in size.  Place them into a large mixing bowl, add half of marinade to bowl and toss gently.  Arrange cauliflower in a single layer onto one baking sheet.  Using the same mixing bowl, repeat with remainder of veggies, arranging them in a single layer on the other baking sheet.

cauliflourchile-veggies

Place veggies into oven and rost for 12-15 minutes, until tender or a light goldern brown color.  Serve immediately.

Hot & Sour Noodle Salad

April 16, 2009 By: kristi Category: Main Dish, Pasta, Salad, Side Dish, Spicy

noodle-salad

To all of my quirky friends out there, this dish was made with Soba Noodles.  My beautiful puppy, Noodles, was not boiled, tossed in oil, and served in a bowl.  She is alive and well, still loving her fluffy pillows and eating carrots and peanut butter.

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Noodles loves her pillows…

Moving on to the soba noodles…  I’ve been really trying to find easy recipes using only the ingredients in my cabinets.  Often, these meals are what I would post on here because they are simple, no brainers, but this recipe is totally post-worthy.  From the time that I put the water in the pasta pot to the time I mixed the sauce in finished noodles, this meal took all of 10 minutes.  Fan-flipping-tastic!

And, I discovered that soba noodles are now my all-time favorite pasta.  I could eat them when they are crunchy and raw – yeah, I know, I’m weird.  The closest thing that I can compare it to is an angel hair pasta as far as consistency goes.  Regardless (or should I say, irregardless?  JUST kidding.  That word drives me nuts!), this meal is a winner.  It’s fast, it’s light, and it’s inexpensive to make.  Oh, and Jay gave me the HUGEST hive-five after his first bite!

Hot and Sour Noodle Salad (without my puppy)

Source: The Vegetarian Cookbook, p. 155

Serves 4

Ingredients:

12 oz. thin pasta (I recommend rice vermicelli or SOBA NOODLES!)
4 Tbs. sesame oil (canola or vegetable works well if you don’t have the sesame)
3 Tbs. soy sauce
juice of 2 limes
1 tsp. sugar
4 scallions, finely sliced (use any onion if you don’t have these on hand)
1-2 tsp. hot chili sauce (any hot sauce is perfect)
2 Tbs. chopped fresh cilantro

Directions:

Prepare the noodles according to the package instructions.  Drain, put in a bowl and toss with half the oil.

Mix the remaining oil, soy sauce, lime juice, sugar, scallions, and chili/hot sauce together in a bowl.  Stir into the noodles.

Toss in the cilantro and serve.

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Crabby Spaghettini with Lemon and Chili Pepper

March 24, 2009 By: kristi Category: Main Dish, Pasta, Spicy

crabby-pasta

I was beyond ready for dinner today.  I mean, I was trying not to eat my own hand as I drove home.  My stomach was gurgling and turning to the point that I seriously considered picking up a snack at a gas station in order to make it home.  This whole hunger extravaganza started because I woke up this morning at 4am for no apparent reason other than the fact that I was in the mood to exhaust myself today.  Grrr*  Eating breakfast at 5am, leads to an earlier lunch than usual, leading to wanting an early dinner.  The problem is that I work until 6 and have a 30-35 minute commute home.  Yeah, I was in no mood for a late dinner.  Crabby, perhaps?

Yes!  Crabby!!  Very, very crabby.  That’s just the sort of word that inspired tonight’s dinner.  Pasta is fast, fish is fast, and the two together are very tasty.  This was a night that called for throwing anything in your kitchen cabinets and fridge into a dish and calling it dinner.

I bought this canned crab from Trader Joe’s a little while ago and it was just sitting in my kitchen waiting to be appreciated.  I’ve been eating so many fresh fruits and vegetables lately that I have neglected my cabinet of goodies.  It was finally time for Mr. Crabby.  I was a little hesitant about the canned crab because I didn’t want it to be ridiculously salty or fishy.  Surprisingly, it was neither!  For $2.50 a can, it’s worth the investment for a nice pasta dish.  Of course fresh is better, but since it’s $30+ a pound, I stuck with the can.

I loosely adapted this recipe from Gourmet magazine (May 2008) that I found on Epicurious.  I needed some inspiration.  I didn’t just want butter.  Butter and Lemon would have been good, but I wanted something with a zing.  Something unique.  Add a little chipotle chili pepper and hot sauce to your crabby noodles and you’ve got pizazz in less than 30 minutes!  Just what I wanted…

Crabby Pasta with Lemon and Spice

Serves 4

Ingredients:

1/2 pound spaghettini (thin spaghetti)
1/2 cup chopped red onion
1/4 cup extra-virgin olive oil
1 can of crab meat (or if you want fresh crab – 1/2 pound shelled cooked crab meat, cut into 1-inch pieces (from about 1 1/4 pound thawed frozen king crab legs)
1 Tbs. chipotle chili pepper
1 tsp. hot sauce – your favorite brand (ours is D.L. Jardines)
1 to 2 teaspoons fresh lemon juice
zest of 1/2 a lemon
2 tsp. dill weed
2 tablespoons salted butter
Parmesan cheese

Directions:

Cook spaghettini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

Meanwhile, cook onion in oil in a large heavy skillet over medium heat, stirring, until softened, then add crab meat. Reduce heat to low and cook, stirring frequently, just until crab meat is heated through.

Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.

So unbelievably yummy!  Enjoy!

Chipotle Chile and Bubbly Swiss Casserole

March 02, 2009 By: kristi Category: Casserole, Main Dish, Pasta, Spicy, Vegetarian

bubbly-cheese

I have officially found my absolute favorite spice.

For years I have favored the all-purpose spice due to its versatility and taste.  But that’s boring.  Of course it’s versatile – it’s ALL-PURPOSE.

My husband loves any food that is  “chipotle-esque” so I when I came across Chipotle Chile Pepper in the grocery store I figured it was a worth-while purchase.  Little did I know that it would become MY number one.  It’s not too spicy – in fact, I would go as far to say it’s not spicy at all.  If you have a very senstive palette then you may feel a little heat, but you can still consume it and taste your meal afterward ;o)   It has a nice smoky kick to it, which is why I enjoy it so much.  McCormick, one of the spice powerhouses in the baking aisle, makes it so it’s easy to find.

I tend to throw whatever I have in the fridge into my meals, and this dish was no different.  I am often inspired by recipes and then tweak them so I don’t have to travel alllll the way to the store to retrieve the ingredients.  (I live out in the country so the nearest grocery store is 20 minutes.)

I was quite pleased with the results.  One can never be too sure how dinner will taste when it’s an improvisation.  This one is a keeper!

Chipotle Chile and Bubbly Swiss Casserole
Source: 101 Cookbooks

(Serves 8)

Ingredients:

Extra-virgin olive oil
3/4 pound short, whole wheat pasta
sea salt
1 large sweet onion, chopped
1/2 – 1 c. bell pepper (any color), chopped  (Yep, I’m still trying to use up my big bag of peppers!)
2 cloves garlic, chopped
4 cups well-chopped fresh spinach
1 1/2 cups sliced almonds, lightly toasted
zest of 2 lemons
1-1/2 tsp. chipotle chile pepper
8 ounces swiss, shredded (more wouldn’t hurt if you are a cheese fanatic like me)

Preheat the oven to 375 degrees. Butter/oil a large casserole dish or baking pan – something roughly equivalent to 13×9-inch pan.

Boil the pasta in salted water per package instructions. Drain pasta, toss with a glug of olive oil. Set aside.

In the meantime, heat a bit of olive oil in a skillet over medium-high. Saute the onions and peppers with a couple pinches of salt for a few minutes (or if you want a bit more depth of flavor until caramelized).  Stir in garlic. Stir in spinach. Cook for just about 20 seconds, until the spinach collapses a bit.

Remove from heat and stir in 1 cup of the almonds and 1/2 of the zest. Add to pasta, add the chile pepper and stir and stir – mixing extremely well, a minute or so.

Now sprinkle the bottom of baking dish with the rest of the zest. Add a layer of the pasta to the bottom of the baking pan, now sprinkle with some of the cheese, add more pasta, then more cheese. Finish with a layer of cheese. Cover with foil and bake for 30 minutes or until cheese on top is bubbly and melty. Serve sprinkled with the remaining almonds.

North African Harissa Penne Pasta

February 03, 2009 By: kristi Category: Main Dish, Spicy

N. African Harissa Pasta

I love noodles. (Yes, my dog is named Noodles for this exact reason… I love NOODLES!)  To be honest with you, I’m happy with a bowl full of simple, yet heavenly buttered noodles.  The problem is that I have reached an age that sends white pasta directly to my hips and my double chin. (I know you’re with me on this, ladies!)  Fortunately I have found that whole wheat pasta is a nice substitute for white pasta.  If you are one of those people who cannot stomach the idea of wheat and pasta in the same meal, by all means use plain old penne pasta.  You won’t hurt my feelings.  Just know that mine is packed with fiber and Omega-3 fatty acids that allow me to eat much more guilt-free. ;o)

I have a weakness for ethnic food, especially African food.  So when I found this Cooking Light recipe on the My Recipes website, I couldn’t help but get excited.  Since Harissa can be used in moderation, I had no problem adding it to my pasta knowing that my spice-man of a husband could just add more later.  I omitted the arugula because it’s bitter after taste does not suit my taste buds.  On a positive note, the basil added a fragrant bite to it that I really enjoyed!

Just remember to be very careful when handling the Harissa.  A little bit on your fingers can be quite hot!  Just make sure NOT to touch your face while handling it.  The results could be painful!!

North African Harissa Penne Pasta

Ingredients:

1  pound  peeled Yukon gold potatoes (about 2) – honestly, any potato will work!
1/4  cup  extra-virgin olive oil, divided
1/2  cup  blanched whole almonds
1/4  cup  thinly sliced shallots (about 1 large)
2  garlic cloves, minced
1/4  cup  fresh lemon juice
2  tablespoons  grated fresh Parmesan cheese
2  tablespoons  harissa
1  teaspoon  salt
6  cups  hot cooked whole wheat penne (about 12 ounces uncooked tube-shaped pasta)
1/4  cup  chopped arugula (I omitted it)
1/4  cup  chopped basil

Directions:

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 1/2 cups liquid. Cool potatoes slightly, and cut into 1/2-inch pieces.

Heat 1 tablespoon oil in a small skillet over low heat. Add almonds, shallots, and garlic to pan; cook 8 minutes or until the almonds are golden, stirring often. Remove from heat; cool.

Place almond mixture in a food processor; add remaining 3 tablespoons oil, juice, cheese, harissa, and salt; process 1 minute or until well blended and almost smooth. With the processor on, slowly pour 1 1/2 cups reserved cooking liquid through food chute; process 1 minute or until smooth.

Combine pasta, potatoes, and almond mixture in a large bowl, tossing gently. Fold in arugula; sprinkle with basil.

Harissa Paste – Enter at your own risk*

February 03, 2009 By: kristi Category: Sauce, Spicy

Harissa

I am married to man that LOVES spice… and when I say spice, I mean burn your mouth off, oh my God I think I’m going to die spice.  There is no hot sauce in the grocery store that is spicy enough for my man.  We have to travel over an hour to a store that provides XXX Hot sauce, and he barely flinches!  I know… is he human?  At this point, I’m not sure. ;o)

After browsing recipes for something unique, I came across a Harissa Paste.  Harissa is made of 10-12 chili peppers.  Um, whoa there, this stuff is HOTTTT.   Yay for Jay.  Ouch for me.  Harissa is a condiment that is found most often in North African cuisine, mainly in Morocco, Liberia, and Algeria.  Luckily for me (someone who appreciates spice but has a relatively sensitive mouth) Harissa can be used in extreme moderation allowing those less fond of spice enjoy a meal simultaneously with someone who adds XXX hot sauce to everything.  Phew!

Please note that when cooking with hot peppers, it is advised that gloves are worn.  (As I type this my right hand is completely on fire because I thought that I could handle it…)

Harissa Paste

Ingredients:

10-12 dried red chili peppers (I used fresh!)
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds (whole seeds works fine, as well)
1/2 teaspoon cumin

Directions:

Soak the dried chilies in hot water for 30 minutes. (If chilies are fresh, just omit soaking them in water.) Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Harissa Sauce

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