| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | 1 | Servings | |
INGREDIENTS
| 8 | oz | Fresh hot chilies |
| 1/2 | t | Yellow asafoetida powder, or |
| Garlic to your taste), Garlic to your taste | ||
| 1 | t | Ground caraway seeds |
| 1 | t | Salt |
| 1 1/2 | t | Fresh ground pepper |
| 1 1/2 | t | Ground cumin |
| 1 | t | Ground coriander |
| Olive oil | ||
| Issue 14] Feb. 14, 1995. |
INSTRUCTIONS
Place the chiulies in a processor and chop until coarsely ground. Add the other ingredients (except oil) and process until smooth. Store the sauce in a small jar with a thin layer of olive oil on top. Keep in fridge. Use as needed. Source: Harissa is hot pepper sauce from North Africa. I found this recipe in Korma's Great Vegetarian Dishes p.131 Posted by [email protected] to the Fatfree Digest [Volume Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, [email protected] using MMCONV. Archived through kindness of Karen Mintzias, [email protected]. 1.80á From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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