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Harissa

african, low-fat, middle east

8 oz fresh hot chilies
1/2 teaspoon yellow asafoetida powder (or
1 garlic to your taste)
1 teaspoon ground caraway seeds
1 teaspoon salt
1 1/2 teaspoon fresh ground pepper
1 1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 single olive oil

Place the chiulies in a processor and chop until coarsely ground. Add the other ingredients (except oil) and process until smooth. Store the sauce in a small jar with a thin layer of olive oil on top. Keep in fridge. Use as needed. Source: Harissa is hot pepper sauce from North Africa. I found this recipe in Korma's Great Vegetarian Dishes p.131 Posted by ACHRISTMANN@csunet.ctstateu.edu to the Fat- Free Digest [Volume 15 Issue 14] Feb. 14, 1995. Individual recipes copyrighted by originator. FAT- Free Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á

Yield: 1 servings

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