Yield: 8 Servings
|2 \N||-(up to)|
|3 \N||Red bell peppers|
|10 \N||Habaneros (from Josh :-))|
|1 teaspoon||Ground coriander|
|2 tablespoons||Olive oil|
|\N \N||Salt and pepper|
It reminds me of the harissa I made recently. It's a classic Morrocan hot sauce, and many variations of it exist. The recipe goes something like the following:
Stem and seed the bell peppers and the habaneros. Grill the bell peppers until well charred, about 15 minutes. Transfer to a bowl, cover with foil and let them "sweat" for 15 minutes, then peel. Put the bell peppers flesh with everything else in the food processor, and process until smooth.
Of course you can improvise: leave some seeds from the peppers, substitute tomatoes for one or all the bell peppers, using different chiles, etc... I added a few cilantro sprigs.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .