This sweet and spicy sauce gets its kick from a variety of dried chiles. It makes the perfect sauce for our Duck, Apricot, and Pistachio Sambusak. If you already have store bought harissa go ahead and sweeten it a bit by adding pureed dried apricots.
Make ahead and store in a covered container in the refrigerator for up to 1 week.
- Prep Time
- 1 CupServings
- 1 dried guajillo chile, seeded
- 1 dried ancho chile, seeded
- 2 to 4 dried chile de arbol peppers, seeded
- 4 dried apricot halves
- 2 roasted red bell peppers
- 6 garlic cloves
- 1 preserved lemon, or zest of one lemon plus 3 tablespoons lemon juice
- ½ teaspoon caraway seeds
- ¼ teaspoon coriander seeds
- ¼ teaspoon cumin seeds
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Freshly cracked pepper
1. In a small sauce pot, bring 2 cups of water to a boil, then remove from heat. Place dried guajillo, ancho, chile de arbol peppers and apricot halves in pot, and soak for 20 minutes, or until very soft.
2. Drain water from chilies. In a food processor or blender, add soaked chilies, apricot halves, garlic, red peppers, preserved lemon or lemon juice and zest, caraway, coriander, cumin, and evoo and pulse until a loose paste forms. Transfer to a small bowl.
3. Season with salt and pepper. Serve alongside as a dipping sauce with hot and crispy Duck, Apricot, and Pistachio Sambusak. Or cover and store in the refrigerator for up to 1 week.