Harissa (red chile paste)

1 Servings

Ingredients

QuantityIngredient
20Fresh red chillies; or 5 and 2 red capsicum peppers
4Canned Plum tomatoes
2Cloves garlic
1teaspoonGround cumin
1teaspoonGround coriander (up to)
4teaspoonsVery hot chili powder (optional)
Vinegar

Directions

De-stalk, slit and de-seed thet chillies and peppers, de-seed the tomatoes.

Put everything, except vinegar, in foodprocessor or blender and blend it till it has a very fine texture. Add just enough vinegar to ensure it turns into a stiffish paste. Or, if you want do it the old fashioned way and use a pestle and mortar...

This recipe is from one of my favorite Middle Eastern Cookbooks (Favourite Middle Eastern Recipes by Pat Chapman). I haven't tried this out yet, but I might just make it tonight, I like the sound of it....:) CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .