INFO
Mandatory companion for the Couscous and for Merguez
Details
Ingredients
- 8 Dried red chile peppers (New Mexico or Cascabel)
- 4 Smoked chile peppers (Chipotle or ancho)
- 1 Tbsp of Cumin Seeds
- 1 Tbsp of Caraway Seeds
- 2 Tbsp of coriander Seeds
- 8 cloves of Garlic
- 1/2 Cup of Olive Oil
- 1/2 Tsp of Salt
Method
- Remove the seeds and stem of chiles
- Cover the chiles with boiling water, set it aside for 20mn so as to rehydrate the chiles
- Meanwhile, heat a skillet over medium-high and roast the cumin, coriander and caraway spices for about 3 minutes, until the seeds start to pop
- Remove the spices from the heat and allow to cool a tad
- Grind the seeds, either manually or using a grinder
- Drain the chiles
- Now in a blender, mix in the chiles, spices, garlic, olive oil and salt until it forms a smooth paste
- Cover and keep refrigerated. It should keep for 1 month or 2 easy.
Quick View
| Traditional | |
|---|---|
| Serve | 8 |
| Preparation Time | 20 mn + 10mn + 1 day |
| Cooking Time | 5 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |