Emily C. Swantner – www.epicureanodyssey.com

Yield: Makes about 2 cups

This is really a faux Harissa, since I start with an Asian chile-garlic sauce. Harissa is a condiment I keep in the refrigerator at all times. I am from South Texas and never know when I might need a chile fix.

1. 1 ½ cups Asian chile-garlic sauce
   

2. 1 tablespoon minced garlic, roughly chopped
   

3. 1 tablespoon ground coriander
   

4. 1 tablespoon caraway seeds
   

5. 1 tablespoon dried mint
   

6. 1 medium bunch cilantro, washed and dried
   

7. 1 tablespoon kosher salt
   

8. 1 tablespoon extra-virgin olive oil
   

9. extra-virgin olive oil, as needed
   

Method

Process to a paste the first eight ingredients in a food processor fitted with a steel blade.

Store in a glass jar and cover with a thin film of extra virgin-olive oil.

Harissa may be stored in the refrigerator for 2-3 months. Cover with a light film of extra-virgin olive oil after each use.