Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Fresh hot chilies |
| ½ teaspoon | Yellow asafoetida powder (or |
| \N \N | Garlic to your taste) |
| 1 teaspoon | Ground caraway seeds |
| 1 teaspoon | Salt |
| 1½ teaspoon | Fresh ground pepper |
| 1½ teaspoon | Ground cumin |
| 1 teaspoon | Ground coriander |
| \N x | Olive oil |
Place the chiulies in a processor and chop until coarsely ground. Add the other ingredients (except oil) and process until smooth. Store the sauce in a small jar with a thin layer of olive oil on top. Keep in fridge. Use as needed.
Source: Harissa is hot pepper sauce from North Africa. I found this recipe in Korma's Great Vegetarian Dishes p.131 Posted by ACHRISTMANN@... to the Fatfree Digest [Volume 15 Issue 14] Feb. 14, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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