BVR: Harissa

[Guest guest]

* Exported from MasterCook Mac *

 

Harissa

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 1 Spreads, Dips, Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces dried guajillo chiles (or a combination of

-- guajillos and other hot dried chiles

2 ounces dried Anaheim or pasilla chiles

5 cloves garlic

1/2 teaspoon caraway seeds -- ground

1/4 teaspoon coriander seeds -- ground

1 1/2 teaspoons salt

2 tablespoons extra virgin olive oil

-- plus additional for topping and storing

 

1

Wear rubber gloves to seed the chiles. Take the stems off and remove the

seeds. The easiest way to do this is to open the chiles and knock the

seeds out before you soak them. Place the chiles in a bowl and pour on

hot or boiling water to cover. Place a small plate or lid over the

chiles so they'll stay submerged and soak for 1 hour. Drain.

2

Turn on a food processor fitted with the steel blade and drop in the

garlic. When it is all chopped and adhering to the sides, stop the

machine and scrape down the sides. Add the drained chiles, the caraway,

coriander, and salt. Process until everything is chopped. Stop the

machine and scrape down the sides. Turn on the food processor again and

with the machine running, add 2 tablespoons water and the olive oil.

Process until the mixture is smooth, stopping to scrape down the sides

if necessary.

3

Transfer the sauce to a jar. Wipe the inside edges of the jar with a

paper towel, then pour on a film of olive oil to cover the Harissa. Top

with a lid and refrigerate.

 

Advance preparation: The Harissa will keep for 6 months in the

refrigerator if completely covered with olive oil, so each time you use

it, pour on a little oil.

 

Makes 1 1/2 cups.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 258 Calories; 27g Fat (92%

calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 3202mg

Sodium

 

NOTES : Harissa is the fiery North African chile paste traditionally

served with couscous and North African stews. Since it's difficult to

find in supermarkets, and the stuff you do find isn't all that great,

why not make it at home? It's quite easy if you have a food processor.

This recipe was given to me by my friend and colleague Clifford Wright.

I pretty much stick to it, though sometimes, if I have other hot peppers

on hand and not enough guajillos, I substitute them.

 

_____