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Apricot Harissa Dipping Sauce

Apricot Harissa Dipping Sauce

Prep Time 25 minutes
Total Time 25 minutes
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Servings

1 Servings

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.