This fiery little African/Middle Eastern condiment can be dressed up and used a thousand different ways. Use as the base for a dipping sauce for meats, cheeses, etc., on sandwiches, tucked into green beans or other veggies, as a pasta sauce, or anywhere else you want some spicy seasoning with a splash of smoke.
Harissa
1 red pepper
1 long red chile
1 tsp. salt
2 Tbsp. olive oil
2 Tbsp. lemon juice
1/4 tsp. coriander
1/4 tsp. cumin
Squirt fish sauce
Blacken red pepper. When it cools enough to handle, de-stem and de-seed. Place into a food processor and add the rest of the ingredients. Pulse to forme a paste, scraping down the sides of the bowl if necessary. Season with salt & pepper.
Serves 2-8, depending upon how you use it.
Gastography 