Recipe - Harissa Hot Chili Paste

3 ounce Mild and hot chilies; dried
mixture of anchos; New
Mexican and; guajillos
1 Clove garlic; crushed with
salt
One fourth teaspoon Salt; for above
1 teaspoon Coriander; ground
1 teaspoon Caraway seed; ground
1 Red bell pepper; roasted
1 teaspoon Fine sea salt
Olive oil

Recipe By: Paula Wolfert Mediterranean Cooking

Stem Seed and break up chilies. Place in a bowl and pour over boiling
water. Cover and let stand 30 minutes. Drain; wrap in cheeseclothe and
press out excesss moisture. Do the same for the red Bell Pepper. Grind
chilies in food processor with garlic spices, red bell pepper, and salt.
Add enough oil to make a thick paste. Pack the mixture in a small dry jar;
cover the harissa with a thin layer of oil, close th with a lid and keep
refrigerated. Will keep 2 to 3 weeks in the refrigerator with a thin layer
of oil.

Table harissa sauce.

Serve at the table as an accompaniment to meat or fish, the heighten the
flavor of salads, or as an accompaniment to Tunisian couscous: Combine 4
teaspoons harissa paste, 4 yeaspoons water, 2 teaspoon olive opil, and 1 or
2 teaspoons fresh lemon juice in a small bowl and blend well makes One fourth cup.

Posted to CHILEHEADS DIGEST V3 #080

Date: Wed, 21 Aug 1996 18:07:11 0400

From: kmeade@ids2.idsonline.com (The Meades)

CHILEHEADS DIGEST V3 #080

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