INGREDIENTS:
3 ounces mild and hot chiles, dried mixture of anchos, New Mexican and guajillos
1 clove garlic, crushed with salt
1/4 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
METHOD:
1. Stem Seed and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30
minutes. Drain; wrap in cheese cloth and press out excesss moisture. Do the same for the red Bell
Pepper.
2. 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 HARISSSA SAUCE:
Serve at the table as an accompaniment to meat or fish. The harisssa will heighten the flavor of salads,
or as an accompaniment to Tunisian couscous:
COMBINE:
• 4 teaspoons harissa paste,
• 4 yeaspoons water
• 2 teaspoon olive oil
• 1 or 2 teaspoons fresh lemon juice
1. Mix together in a small bowl and blend well makes 1/4 cup.
