blend · hot sauce
NATIONAL AWARD WINNERPrep 10 minFennelgate Paula Wolfert
Independent adaptation of a publicly published Paula Wolfert recipe. Not affiliated with, sponsored by, or endorsed by Paula Wolfert.
Paula Wolfert's French-Garlic Hot Sauce, from the published recipe.
Ratio
Ingredients
- Ancho Chile — 3 oz dried mild+hot chiles (ancho/high/guajillo mix) (85 g)
- Garlic — 1 small clove
- Salt — 1/4 tsp + 1 tsp sea (7 g)
- Coriander — 1 tsp ground (2 g)
- Cumin — 1 tsp ground caraway (use cumin+coriander) (2 g)
- Red Pepper — 1 roasted pressed dry (100 g)
- Olive Oil — to thick paste ~1/4 cup (60 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Fennelgate Paula Wolfert wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Cookbook author specializing in Mediterranean, North African, and Southwest France; James Beard Cookbook Hall of Fame. Couscous and Other Good Food From Morocco among landmark titles.
Originally published as Paula Wolfert Harissa.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Mediterranean Cooking (Wolfert) (published as “Paula Wolfert Harissa”). Full citation lives in Provenance.