A staple of Tunisian cuisine, harissa is a spicy sauce made by soaking dried red peppers and grinding them with garlic and cumin. This jarred sauce makes a handy spicy addition to a picnic basket.
Remove the stems and seeds from the dried red peppers, then soak them in hot water for 15 minutes.
Drain the peppers and grind them with the garlic, cumin, coriander seeds, salt, and lemon juice in a mortar or food processor until smooth and saucy.
Transfer the sauce to a jar, cover it with a thin layer of olive oil, and store it in the refrigerator.
Weigh the peppers down while soaking to keep them submerged so they soften evenly. Refresh the thin layer of olive oil on top after each use, and the harissa will keep for months without spoiling.
Biberleri 15 dakika değil 30 dakika ıslattım, yine de bazıları tam yumuşamamıştı ve sos pürüzsüz olmak yerine biraz taneli kaldı; belki daha büyük parçaları kullanmam gerekiyordu.
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