This hot sauce is served on the side with couscous so guests can add as much as they like. To seed the chilies, cut off the stem and tap the chili to shake out seeds. If you like a fair amount of heat, don't remove the seeds.
- Portion size 650 servings
- Credits : Canadian Living Magazine: December 2010
Ingredients
Method
In small dry skillet, toast coriander, caraway and cumin seeds, and hot peppers over medium heat until fragrant, about 1 minute. With spice grinder, or in mortar with pestle, grind to fine powder; transfer to food processor.In same skillet, heat half of the oil over low heat; fry garlic, turning occasionally, until deep golden, about 5 minutes.
Scrape oil and garlic into food processor. Add roasted red peppers, remaining oil, sugar, salt and pepper; purée until smooth. Let stand for 1 hour before using. (Refrigerate for up to 1 week, or freeze for up to 2 months.)
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 38 mg
- Protein trace
- Calories 28.0
- Total fat 3 g
- Potassium 25 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 1.0
- Vitamin A 4.0
- Vitamin C 30.0
