Harissa (African)

Recipe Ingredients

7		Dried New Mexico chilies - seeds and stems removed
5		Hot red chilies - such as piquins (small)
		And stems removed
5		Garlic cloves - peeled
1 tablespoon	15ml	Ground cumin
1 teaspoon	5ml	Ground caraway seeds
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Dried mint
2 tablespoons	30ml	Olive oil
		Water as needed

Recipe Instructions

Soak the chilies in water until they are soft, at least 30 minutes.

Place them in a food processor or blender with the rest of the ingredients and puree to a thick paste, adding water if necessary to avoid a mixture that is too dry.

Add to vegetable and meat stews or serve as a table condiment.

Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181

Source:
Grillin' And Chillin' #GR360

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