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Red Pepper Harissa Sauce

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CATEGORY CUISINE TAG YIELD
Grains Vegetarian Vegtime7 24 servings

INGREDIENTS

2 Red bell peppers; seeded and
; quartered
3 Shallots; quartered
4 Cloves garlic; peeled
3 tb Olive oil; extra-virgin
6 Dried red chili peppers; soaked in 1 cup hot
Water
2 tb Lemon juice
Salt; to taste

INSTRUCTIONS

Saute bell peppers, shallots and garlic in 1 tablespoon oil over med-low
heat until soft, about 10 min. Set aside. Add chili peppers and soaking
liquid to blender or food processor; process 30 seconds. Strain through
fine-meshed sieve, reserving liquid and discarding chili debris.
Add red bell pepper mixture and chili pepper liquid to blender or food
processor; process to slightly chunky consistency. Strain once more,
discarding liquid. Spoon sauce into serving bowl or covered jar; stir in
remaining oil, lemon juice and salt. Serve immediately. If reserving for
later use, layer top of jar with a little additional oil and cover tightly.
Store in refrigerator up to 2 weeks. Makes about 2 cups, 1 gram of fat per
tablespoon. |
Recipe by: June 1996 Vegetarian Times
Converted by MM_Buster v2.0l.

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