Harissa (red chile paste)

Yield: 1 Servings

Measure Ingredient
20 \N Fresh red chillies; or 5 and 2 red capsicum peppers
4 \N Canned Plum tomatoes
2 \N Cloves garlic
1 teaspoon Ground cumin
1 teaspoon Ground coriander (up to)
4 teaspoons Very hot chili powder (optional)
\N \N Vinegar

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, .

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