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HARISSA (HOT SAUCE)

6 to 8 dried New Mexico chilies
2 garlic cloves, minced
1/2 teaspoon cloves, minced
1/2 teaspoon coarse sea salt
1 teaspoon Tabil or ground cumin
1/2 cup extra-virgin olive oil

Seed the chilies and cut them up with scissors. Place them in a
bowl, cover with warm water, and soak them until they turn quite
soft, 15 minutes to 1 hour. Drain them and squeeze out the excess
water. Place the chilies in a blender along with the remaining
ingredients. Grind to a paste. Place in a small glass jar, cover
with a thin layer of olive oil, and seal tightly. Refrigerate for
up to 3 or 4 weeks.

Note : You can sometimes find small cans or tubes of harissa in
specialty markets.

Makes about 1/2 cup.

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