| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tunisian |
Tunisian, Peppers, Sauces |
1 |
Servings |
INGREDIENTS
| 10 |
|
Dried red New Mexican chiles stems and seeds removed |
| 2 |
tb |
Olive oil |
| 5 |
|
Cloves garlic |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Ground caraway |
INSTRUCTIONS
Cover chiles with hot water and let stand for 15 minutes until soft. Place
chiles and remaining ingredients in a blender and puree until smooth using
water that the chiles soaked in to thin it. The sauce should have the
consistency of thick paste.
Cover with a thin film of olive oil to preserve a couple of months in the
refrigerator. Heat Index = 7
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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