Guest guest Posted March 28, 2006 Report Share Posted March 28, 2006 I saute tofu and use this on top. I also stir it into steamed rice. It's very flavorful. I make it for my friends after they bring me small jars and hint away. North African Harissa (chili sauce, condiment) 1 oz. dried large hot chilies, rinsed, stemmed, seeded, soaked in hot water for 1 hr., and drained 3 red bell peppers, halved lengthwise and roasted 4 cloves garlic, halved and peeled 1 tsp. salt 1 tsp. caraway seeds 1 tsp. coriander seeds 1 tsp. ground cumin 1/4 cup olive oil Place the rehydrated chilies, roasted red bell peppers, garlic, salt, caraway, coriander, and cumin in a food processor. Pulse on and off until well combined but not completely smooth. With the machine running, drizzle the olive oil through the feed tube and continue processing until the oil is combined and the mixture is just smooth, about the consistency of mayonnaise. Remove to a glass jar and keep refrigerated until use. Makes over one cup Sheila Lukins " All Around The World Cookbook " New Messenger with Voice. Call regular phones from your PC and save big. Quote Link to comment Share on other sites More sharing options...
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