Recipe - Harrisa Sauce

10 Dried red New Mexican chiles
stems and seeds removed
2 tablespoon Olive oil
5 Cloves garlic
1 teaspoon Ground cumin
1 teaspoon Ground cinnamon
1 teaspoon Ground coriander
1 teaspoon Ground caraway

Cover chiles with hot water and let stand for 15 minutes until soft. Place
chiles and remaining ingredients in a blender and puree until smooth using
water that the chiles soaked in to thin it. The sauce should have the
consistency of thick paste.
Cover with a thin film of olive oil to preserve a couple of months in the
refrigerator. Heat Index = 7

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini