| 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
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