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


  • 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

Nutrition 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

How to Make It

  1. 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.

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

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

  4. 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.

  5. 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.

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