Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 209 :: ON THE ROTISSERIE
Serves: Yields: About 3/4 cup
Category: Sauces
2 tablespoons hot paprika
3 cloves garlic, coarsely chopped
2 teaspoons coarse salt (kosher or sea), or more to taste
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
1 tablespoon fresh lemon juice, or more to taste

Place the paprika (make sure its fresh and hasnt lost its potency), garlic, salt, coriander, cumin, olive oil, lemon juice, and 2 tablespoons of hot water in a blender. Puree until a smooth sauce forms. Taste for seasoning, adding more salt and/or lemon juice as desired. The harissa can be refrigerated, covered, for at least 1 week. Let it return to room temperature before using.
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