Recipe - Harissa (Red Chile Paste)

20 Fresh red chillies; or 5
and 2 red capsicum peppers
4 Canned Plum tomatoes
2 Cloves garlic
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 (up to)
4 teaspoon Very hot chili powder
(optional)
Vinegar

Destalk, slit and deseed thet chillies and peppers, deseed the tomatoes.
Put everything, except vinegar, in foodprocessor or blender and blend it
till it has a very fine texture. Add just enough vinegar to ensure it turns
into a stiffish paste. Or, if you want do it the old fashioned way and use
a pestle and mortar...

This recipe is from one of my favorite Middle Eastern Cookbooks (Favourite
Middle Eastern Recipes by Pat Chapman). I haven't tried this out yet, but I
might just make it tonight, I like the sound of it....:)

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.