| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Sauce |
12 |
Servings |
INGREDIENTS
| 4 |
|
Dried chile Anchos |
| 1/8 |
c |
Tomato paste |
| 4 |
tb |
Olive oil |
| 4 |
ts |
Cayenne |
| 6 |
|
Cloves (medium) garlic |
| 2 |
ts |
Cumin |
| 2 |
ts |
Coriander |
| 3/4 |
c |
Water or reconstituted chile water |
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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