Oxmoor House
This traditional North African condiment is so hot you need only a small amount.
1 cup plus 2 tablespoons.


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5 dried hot New Mexico chiles
1 cup hot water
1 tablespoon all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper
1/8 teaspoon sugar
1/8 teaspoon caraway seeds, crushed
1/2 cup finely chopped onion
1 large clove garlic, minced
1 tablespoon vegetable oil
2 tablespoons no-salt-added tomato paste
1/8 teaspoon salt
2 teaspoons fresh lime juice


Using rubber gloves, remove and discard stems and seeds from chile peppers. Wash chiles in cold water; drain. Tear chiles into strips; place in a small bowl. Add hot water; let stand 20 minutes.

Pour chile mixture into container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Set mixture aside.

Combine flour and next 5 ingredients in a small bowl; set aside.

Cook onion and garlic in oil in a small skillet over medium-high heat, stirring constantly, 5 minutes or until onion is tender. Add flour mixture; stir well. (Mixture will be dry.) Cook, stirring constantly, 1 minute. Gradually add chile mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in tomato paste and salt. Let cool slightly.

Pour mixture into container of electric blender; cover and process until smooth, stopping once to scrape down sides. Stir in lime juice. Store in refrigerator. Serve as a condiment with couscous, soups, or stews, or spread on bread.

Created date

August 2009

Nutritional Information

Calories 10
Caloriesfromfat 0.0 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 1.2 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 13 mg
Calcium 0.0 mg