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The smoked tomato cous cous that accompanies them is served inside bands of calamata crackers. The marinade works well with steaks, chicken, shrimp and lamb, as well as pork. In a small skillet heat the oil over medium heat and add the arbol chilies, coriander, cumin and garlic. Toast all ingredients for 1 to 2 minutes, tossing to keep them from burning. Transfer the ingredients to a blender and add the tomato dice, basil, salt, pepper and sugar.