Recipe by Engrossed
Used in Tunisian cooking. HOT!
Top Review by Andi of Longmeadow Farm
This is as beautiful colored sauce as it is a spicy, but prolific, wonderful sauce. Savory addition to many, many dishes. Extremely easy to prepare, and you can have it on hand right in your refrigerator for weeks. The caraway seeds worked perfectly here detracting your thinking that this could be hot. The distraction is a good one in this sense, as is the cumin. What a great combination of flavors! I used some very special *X-HOT* cayenne pepper that was sent from Australia by a good friend, and this was perfect for this. As soon as this it out, planning to make again. Thanks so much, Engrossed this was terrific!
- 2 tablespoons caraway seeds, ground
- 5 fresh garlic cloves, minced
- 1⁄2 cup fresh cayenne pepper, ground
- 1⁄4 cup cumin
- 2 tablespoons salt
- 1⁄2 cup olive oil