Fire Roasted Tomato Harissa
1 15-oz can fire-roasted diced tomatoes
6 cloves garlic
2 1/4 tablespoons red chili flakes
1 teaspoon cumin
1 teaspoon kosher salt
1/4 teaspoon sugar
3/4 cup fresh cilantro
1/4 to 1/2 cup olive oil
In the bowl of a food processor, chop the fire roasted diced tomatoes, garlic, red chili flakes, cumin, salt, sugar, and cilantro until it is a smooth paste. With the motor running, add the olive oil and blend until the sauce is smooth and creamy.
Use immediately, or store in an airtight container in the refrigerator.