| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
8 |
Servings |
INGREDIENTS
| 2 |
|
up to |
| 3 |
|
Red bell peppers |
| 10 |
|
Habaneros, from Josh :- |
| 1 |
t |
Cumin |
| 1 |
t |
Ground coriander |
| 2 |
T |
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
It reminds me of the harissa I made recently. It's a classic Morrocan
hot sauce, and many variations of it exist. The recipe goes something
like the following: Stem and seed the bell peppers and the habaneros.
Grill the bell peppers until well charred, about 15 minutes. Transfer
to a bowl, cover with foil and let them "sweat" for 15 minutes, then
peel. Put the bell peppers flesh with everything else in the food
processor, and process until smooth. Of course you can improvise:
leave some seeds from the peppers, substitute tomatoes for one or all
the bell peppers, using different chiles, etc... I added a few
cilantro sprigs. CHILE-HEADS ARCHIVES From the Chile-Heads recipe
list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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