Moroccan Red Pepper Sauce

• 2 tablespoons cayenne pepper
• 1 tablespoon ground cumin
• 2 cloves garlic, peeled
• 1/2 teaspoon salt
• 1 cup olive oil

Using a mortar and pestle or suribachi, crush spices, garlic, and salt together to form a paste. Heat a skillet; add the oil and spice mixture. Cook, stirring constantly over medium heat, for 5 minutes.
Serve Moroccan Red Pepper Sauce with couscous dishes.
Recipe source "The Frugal Gourmet on our Immigrant Ancestors"