Sastojci: 120g ljute papricice, 1 kasicica kima, 1 kasicica korijandera, 1 kasicica kumina, 3 cena belog luka, 1/2 kasicica soli, 2 kasike soka od limuna, 1 kasika paradajz paste, 2 kasike maslinovog ulja+jos za ostavljanje.
Priprema:
1) Staviti papricice u serpu i preliti vrelom vodom. Ostaviti 30 minuta. Zatim ocediti i sacuvati vodu. Ukloniti peteljke i semenke.
2) U suvom tiganju, proprziti nekoliko minuta, kim, korijander i kumin. Mesajuci konstantno da ne zagori. Samleti zacine.
3) Pomesati papricice sa zacinima, belim lukom i solju u secku.
4) Polako dodati maslinovo ulje, sok od limuna i paradajz pastu, da se dobije glatka i gusta masa.
5) Prebaciti u teglu i sipati tanak sloj maslinovog ulja. Cuvati u frizideru do mesec dana.
Savet 1: ako zelite redji sos dodajte malo vode od papricica.
Savet 2: posle svakog koriscenja sosa dodajte tanak sloj maslinovog ulja.
Predlog: ovaj sos mozete posluziti uz Severnoafricki kuskus sa povrcem.
Ingredients: 120g of hot peppers, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon cumin (seeds), 3 cloves garlic, 1/2 teaspoon salt, 2 tablespoons lemon juice, 1 tablespoon tomato paste, 2 tablespoons olive oil + more for storing.
Preparation:
1) Place the peppers in a saucepan and pour hot water. Leave for 30 minutes. Then drain and save water. Remove stems and seeds.
2) In a dry skillet, fry a few minutes, cumin, coriander and fennel. Stirring constantly to prevent burning. Grind the spices.
3) Mix the peppers with spices, garlic and salt in food processor.
4) Slowly add the olive oil, lemon juice and tomato paste, to get a smooth and thick mass.
5) Transfer to a jar and pour a thin layer of olive oil on top. Store in the refrigerator up to a month.
Tip 1: If you want thinner sauce add a little water from the peppers.
Tip 2: after each use of sauce, add a thin layer of olive oil.
Suggestion: this sauce you can serve with North African couscous with veggies.
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