Shatah (Jordanian Harissa Sauce)

Dave DeWitt Recipes Leave a Comment

This sauce is thought to be of Tunisian origin, but is found throughout all of North Africa and the Middle East under various names and spellings. It is used to flavor couscous and grilled dishes such as brochettes, and also as a relish with salads. Cover this sauce with a thin film of olive oil and it will keep up to a couple of months in the refrigerator.

Ingredients

  • 10 dried whole red New Mexican chiles, stems and seeds removed

  • Water

  • 2 tablespoons olive oil

  • 5 cloves garlic

  • 1 teaspoon ground cumin

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground coriander

  • 1 teaspoon ground caraway seeds

Instructions

Cover the chiles with hot water and let them sit for 15 minutes until they soften.

Place the chiles and remaining ingredients in a blender and puree until smooth using the chile water to thin it. The sauce should have the consistency of a thick paste.

Brazilian Malagueta and Bird Chiles

Molho Apimentado (Malagueta Hot Sauce)

Mark Masker Cooking with Chiles at the Holidays, Recipes Leave a Comment

Latin America is well known for it’s spicy, hot, flavorful foods. However let it be known that their cuisine does not acquire its famous flavor without a little help from a friend, namely the hot sauce, known in this case as Molho Apimentado. Malagueta peppers rank hot on the list of peppers and this sauce, as most hot sauces, can be used like the American version of gravy, on any dish be it turkey, rice, kale or stuffing. The hot sauce brings the different flavors of the meal together with one cohesive taste and many textures to give Latin American food lovers the taste they’ve been waiting for.