Harissa
Hot sauces
Armenian cuisine
In its most basic form, Harissa, a North African chile sauce, is made with dried chiles, garlic, olive oil and spices. I’ve added lemon juice, zest and red wine vinegar to brighten flavors, and tomato paste for body. I also opted for dried chiles that fall into the “sweet and complex” category rather than smoky or spicy. A blend of ancho, mulato and guajillo chiles provides a fruity base with intriguing depth of flavor. I've adapted this recipe from the New York Times.
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