| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chile | 12 | Servings | ||
INGREDIENTS
| 4 | Dried chile anchos | |
| 1/8 | c | Tomato paste |
| 4 | tb | Olive oil |
| 4 | ts | Cayenne |
| 6 | md | Garlic cloves |
| 2 | ts | Cumin |
| 2 | ts | Coriander |
| 3/4 | c | Water or reconstituted chile |
| Water |
INSTRUCTIONS
Reconstitute the anchos by putting them in a pot of hot water and soaking until soft, about 20 minutes. While the chiles are soaking, puree all the ingredients except the water in a blender or food processor. Remove the anchos from the pot (reserving the water), stem and tear them into several pieces, and add to the blender. Taste the chile water, and if not bitter, add 3/4 cup to the blender (otherwise add water). Puree until smooth. For a thinner sauce, add more chile water in small increments until you reach the desired consistency. Refrigerated, harissa will keep for several weeks. Recipe By : Jennifer Trainer Thompson (Hot Licks) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”