This traditional Moroccan chilli sauce can be served with anything, but goes really well with lamb, chicken and Couscous. If you do not like a hot sauce, substitute the Cayennepeper with Paprika, just to get that smoky taste.
Makes: ± 375ml
30ml/2 Tablespoons of Cayennepeper
15ml/1 Tablespoon Ground Cumin
5ml/1 Teaspoon Ground Coriander
2.5ml/½ Teaspoon Salt
5ml/1 Teaspoon Garlic flakes or powder
250ml/1 Cup Olive Oil
- Bring the oil and the rest of the ingredients to a light simmer for about 5 minutes.
- Take of the heat and bottle immediately in a warm sterilized bottle or jar, or use it there and then.
- This will keep for quite a long time