Harissa (african)

1 1/2 cups

Ingredients

QuantityIngredient
7Dried New Mexico chilies seeds and stems removed
5smallsHot red chilies such as piquins seeds and stems removed
5Garlic cloves; peeled
1tablespoonGround cumin
1teaspoonGround caraway seeds
1teaspoonGround cinnamon
1teaspoonGround coriander
1teaspoonDried mint
2tablespoonsOlive oil
Water as needed

Directions

Soak the chilies in water until they are soft, at least 30 minutes.

Place them in a food processor or blender with the rest of the ingredients and puree to a thick paste, adding water if necessary to avoid a mixture that is too dry. Add to vegetable and meat stews or serve as a table condiment. Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181 Submitted By DIANE LAZARUS On 01-25-95