Harife, Or Harissa, But Not "yemonite"

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CATEGORY	CUISINE	TAG	YIELD
	Thai	Sauce	1	Servings

INGREDIENTS

2		Cilantro, big big bunches
1		Entire head of garlic, big
		head
		Dried peppers sufficient to
		half fill a large mixing
		bowl

INSTRUCTIONS

From: faustink@neosoft.com (Doug Faust)  Date: Mon, 2 Sep 1996 17:01:25
-0500 (CDT) Don't remember the recipe,  but did get this recipe for
Harife from one of my hot luck guests  which sounds pretty close, and
is just wonderful the longer it sits.  My thanks to the Ifrah's for the
recipe notes, which I have quoted  liberally.  Harife has no exact
quantities, just ingredients.  Having said that, all ingredients are
followed with the quote "to  desired proportions"  rehydrated red
peppers (pick your own heat level)  olive oil (extra Virgin--our
preference)  cilantro  garlic  We usually make an half gallon jar, so
these are my proportions (more  or less).  The hotluck batch was a mix
of ancho, thai, cayenne, and  arbol peppers.  Now the procedure:
Usually we both de-seed and de-stem the rehydrated  peppers, but this
time we left the seed and placenta intact and just  pulled the stems
off after they had rehydrated.  In a large food processor grind the
peppers, add a little olive oil  to make it gooey scoop this goo into a
large bowl.  Grind the garlic and add a little olive oil to make it
gooey.  scoop  the garlic goo into the bowl with the pepper goo.  stir
the goos.  trim the stems and fiberous stuff from the cilantro.  grind
the  cilantro in the food processor--( no oil no goo in this step).
stir the goos and cilantro together drizzle olive oil into the bowl  to
semi liquify the goos.  pour the pre-harife goo into a jar and top
(literally) with olive oil.  cover jar with plastic wrap, and keep in
the refrigerator.  let age about one week, if you can wait that long!
A North African (Tunisian) twist on this, is harissa. Jusy leave out
the cilantro and garlic and stop the process after you have pepper
goo.  This is, generally served with couscous and mixed in with the
broth  by the individual to his/her taste and then poured over the
semolina.  CHILE-HEADS DIGEST V3 #092  From the Chile-Heads recipe
list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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