Harissa

Move over Sriracha and salsa: This North African classic has a fiery kick, which can be used in numerous ways from basting grilled chicken to perking up soups.

Ingredients

4 dried Guajillo peppers, or dried red chili peppers, seeded and stemmed
4 cherry bomb peppers, seeded and stemmed
1 tablespoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 large cloves garlic, crushed
1/2 cup olive oil
1/2 teaspoon salt

Cooking directions

1. Turn on oven fan. Place dried peppers in a ceramic bowl. Add boiling water and steep for 30 minutes. Remove. Use gloves to stem and scrape away seeds and chop pepper into small sections.
2. Meanwhile, use tongs to roast cherry bomb peppers over open flame until skin begins to blacken and blister, about 5 minutes. Place on cutting board. Use gloves to stem and scrape away seeds and chop into small sections.
3. Heat skillet. Toast seeds over medium flame until fragrant, 1 to 2 minutes.
4. Process peppers, garlic and toasted seeds in food processor about 10 seconds. Slowly add olive oil until a thick red paste forms, about 1 minute. Add salt.
5. Pack sauce into small jar with tight fitting lid. Stir lightly to remove air pockets. Refrigerate.