Recipe - Harissa (Cl)

1 md Sweet red pepper, roasted
and peeled
2 Cloves garlic
One fourth cup Dried chiles
One fourth teaspoon Caraway seeds
One fourth teaspoon Salt
1 cup Olive oil

Harissa is a north/east African sauce. How hot depends on the blend of
dried pepper that you throw in. I almost always roast a few hot chiles to
go along with the red bells. I'm growing Ethopian paprika this year just to
be able to make harissa with an african chile.

mix up everything but the oil in a blender. when smooth, add oil in a thin
stream.

(this version comes from "The Cafe Brenda Cookbook," by Langton and Stuart)

Posted to CHILEHEADS DIGEST V3 #223 by Brian_Cox@SPIRE.HDS.CO.UK on Jan
27, 97.