Yield: 1 Servings
|3 ounces||Mild and hot chilies --|
|\N \N||Mixture of anchos, New|
|\N \N||Mexican and -- guajillos|
|1 \N||Clove garlic -- crushed with|
|¼ teaspoon||Salt -- for above|
|1 teaspoon||Coriander -- ground|
|1 teaspoon||Caraway seed -- ground|
|1 \N||Red bell pepper -- roasted|
|1 teaspoon||Fine sea salt|
|\N \N||Olive oil|
Stem Seed and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30 minutes. Drain; wrap in cheeseclothe and press out excesss moisture. Do the same for the red Bell Pepper. Grind chilies in food processor with garlic spices, red bell pepper, and salt. Add enough oil to make a thick paste. Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil, close th with a lid and keep refrigerated. Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.
Table harissa sauce.
Serve at the table as an accompaniment to meat or fish, the heighten the flavor of salads, or as an accompaniment to Tunisian couscous: Combine 4 teaspoons harissa paste, 4 yeaspoons water, 2 teaspoon olive opil, and 1 or 2 teaspoons fresh lemon juice in a small bowl and blend well makes ¼ cup.
Recipe By : Paula Wolfert Mediterranean Cooking From: