| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
8 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
|
Red bell peppers |
| 10 |
|
Habaneros (from Josh :-)) |
| 1 |
ts |
Cumin |
| 1 |
ts |
Ground coriander |
| 2 |
tb |
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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