Yield: 1 Servings
|8 ounces||Fresh hot chilies|
|½ teaspoon||Yellow asafoetida powder (or|
|Garlic to your taste)|
|1 teaspoon||Ground caraway seeds|
|1½ teaspoon||Fresh ground pepper|
|1½ teaspoon||Ground cumin|
|1 teaspoon||Ground coriander|
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@....