Yield: 1 Servings
|2½ tablespoon||Cayenne pepper|
|1 tablespoon||Cumin (up to)|
|4 \N||Cloves garlic (depending on size)|
|1 cup||Olive oil|
The following is my wife's recipe for Harissa (very simple to make, she says): Grind with mortar and pestle all ingredinets except oil. Then add olive oil. Cook for 5 minutes, stirring constantly. Store in a glass jar in the refrigerator. It lasts for a long time... unless you use it up quickly.
tenney@... (Glenn S. Tenney)
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .