INGREDIENTS

INSTRUCTIONS

Recipe By: Jennifer Trainer Thompson in "Hot Licks".  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.  NOTES : This rip-roaring North
African and French hot sauce made with  cayenne (called "the enraged
pepper" by the French) is served with  many things -- stews, grilled
mussels, even bread. Its thick, paste-  like consistency makes it a
flavorful side accompaniment to grilled  meats, or it can be thinned
with chile water and served over  couscous. MAKES 1 1/2 CUPS.
cjackson@mv.us.adobe.com (Curtis Jackson)  CHILE-HEADS ARCHIVES  From
the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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