A sign of the popularity of North African food in France is this hot sauce, which is now prepared and sold in open-air markets and grocery stores throughout the country. In Tunisia, Morocco, and Algeria, the recipes vary slightly from village to village. I have seen it used today in salads, in bourride, in rouille, and in soups.

　　

Ingredients

about 1 cup

　　2 ounces dried hot red chili peppers, such as tiny New Mexican ones or cayennes

　　1/2 cup extra-virgin olive oil, plus more as needed

　　7 or 8 cloves garlic, peeled

　　1/2 teaspoon ground cumin

　　1/2 teaspoon ground coriander

　　1 teaspoon coarse salt, or to taste

　　

Step 1

Cut the stems from the peppers, remove half the seeds, and soak the peppers in warm water until soft; drain, and squeeze out any excess water. Then grind the peppers—either as North African Jews do, in a meat grinder, or in a food processor using the steel blade with 1/4 cup of the olive oil, the garlic cloves, cumin, coriander, and salt. The consistency should be that of a thick purée, and the color bright red. Place in a jar, pour the remaining olive oil over the harissa, cover, and refrigerate.

　　

Step 2

Let sit for a few days before using, until the harissa becomes less opaque. Use sparingly, because it is very hot.

　　Cooks' Note

　　A great source for prepared harissa is Pereg Gourmet Spices (pereg-spices.com).

　　Quiches, Kugels, and Couscous