Name: Harissa (Moroccan Hot Sauce)
Ingredients: 2 ts Cumin seeds; 2 ts Coriander seeds; 1/2 ts Cardamom seeds; (dark inner seeds); 4 ts Chili pequins; (whole dried pods); 10 Whole cloves; 1/2 ts Black peppercorns; 1/2 ts Cayenne pepper; 1 ts Salt; 2 Cloves garlic(large); 1/4 c Olive oil

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CATEGORY	CUISINE	TAG	YIELD
Grains	Arab	Arab, Mc, Spice mix	1	Servings

INGREDIENTS

2	ts	Cumin seeds
2	ts	Coriander seeds
1/2	ts	Cardamom seeds; (dark inner seeds)
4	ts	Chili pequins; (whole dried pods)
10		Whole cloves
1/2	ts	Black peppercorns
1/2	ts	Cayenne pepper
1	ts	Salt
2		Cloves garlic(large)
1/4	c	Olive oil

INSTRUCTIONS

Place cumin, coriander, cardamom, chili pequins, cloves and peppercorns in
a small saucepan, set over moderately high heat, and toast spices 3-4
minutes, shaking pan frequently. Note: cumin seeds will turn bitter if
browned. Cool spices 2-3 minutes, transfer to a mortar, and crush
thouroughly with a pestle. Add cayenne, salt and garlic and crush all to
paste. Transfer to a small jar, add oil, cover tight and store at room
temperature. Sauce will keep several weeks. Use sparingly to flavor hot
sauce for couscous, meatballs, and meat loaves. Replenish oil each time so
that the spice mixture is covered at all times by about 1/3 in oil.
NOTES : When making harissa, you may substitute crushed or ground spices
for the whole and omit roasting them, but the flavor of the harissa will
not be as intense. Mcformatted by Jazzbel@batelnet.bs
Recipe by: The New Doubleday Cookbbok 1985 Ed. Posted to MC-Recipe Digest
V1 #747 by Kathy Meade <kmeade@idsonline.com> on Aug 18, 1997

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