Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
On the Kerkennah Islands off the coast of Tunisia, seafood often is paired with sauce kerkennaise, a spiced tomato sauce with subtle chili heat. The caraway seeds can be ground in a spice grinder, with a mortar and pestle, or even just chopped with a chef's knife. If you prefer a milder sauce, use just half of a seeded Fresno chili; if you like it hot and fiery, leave in all of the seeds. The sauce tastes bests after the flavors have had a chance to mingle for about 20 minutes.
plum tomatoes, cored and cut into large chunks
Fresno chili, stemmed, quartered and seeded
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT