| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
East African |
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Sweet red pepper; roasted and peeled |
| 2 |
|
Cloves garlic |
| 1/4 |
c |
Dried chiles |
| 1/4 |
ts |
Caraway seeds |
| 1/4 |
ts |
Salt |
| 1 |
c |
Olive oil |
INSTRUCTIONS
From: anthony rue <true@ucet.ufl.edu>
Date: Wed, 21 Aug 96 17:21:47 -0000
Harissa is a north/east African sauce. How hot depends on the blend of
dried pepper that you throw in. I almost always roast a few hot chiles to
go along with the red bells. I'm growing Ethopian paprika this year just to
be able to make harissa with an african chile.
mix up everything but the oil in a blender. when smooth, add oil in a thin
stream.
(this version comes from "The Cafe Brenda Cookbook," by Langton and Stuart)
CHILE-HEADS DIGEST V3 #080
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”