harissa sauce

Categories
Tex/mexican
Salsa/sauce
Yield
4 servings
MeasureIngredient
Sweet red peppers
Fresh hot peppers
1 tablespoon Butter
1 teaspoon Corriander-ground
1½ teaspoon Ground cumin
28 oz. can Ital.Plum tomatoe
1 tablespoon Lemon juicete
3 tablespoons Chopped parsley
  Salt to taste

Roast peppers by placing them under the broiler amd broiling until skin blisters. Keep turning and broil for abt. 3 min. per side.

Place pepppers in a paper bag and allow them to steam for abt. 10 min. to loosen the skins. Remove from bag, peel away the skins, and remove the seeds. Mince the peppers finely..Melt butter in a nonaluminum saucepan. Over med. heat, saute peppers, coriander and cumin until the peppers are softened, abt. 5 min. Add tomatoes and lemon juice and simmer briefly to blend flavors, 5-10 min. Stir in parsley. Add salt to taste. Serve hot or at room temp. This sauce will keep for at least 1 wk. in the 'fridge. Freezes well. Yield: abt. 4 cups.

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