This fiery North African condiment is a Lucques favorite.
Ingredients
Preparation
Step 1
Heat a large sauté pan over high heat for 1 minute. Add the chiles to the pan and dry-toast them for a few minutes until they are blistered and slightly darkened. Place the chiles in a bowl and cover with very hot water. Let them sit, covered, 15 minutes.
Step 2
Return the pan to the stove and add the tomato. Cook over medium heat for a few minutes until the juices reduce and the tomato is slightly darkened.
Step 3
Meanwhile, toast the cumin in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and darken slightly. Pound them coarsely in a mortar.
Step 4
Drain the chiles well and place them in a food processor with the garlic, tomatoes, paprika, cumin, cayenne, vinegar, 1 teaspoon salt, and a pinch of pepper. Purée until well combined. With the motor running, slowly pour in the olive oil and blend until incorporated. Season with a healthy squeeze of lemon juice, and more salt if you like.
