Harissa (red chile paste)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Fresh red chillies; or 5 and 2 red capsicum peppers | |
| 4 | Canned Plum tomatoes | |
| 2 | Cloves garlic | |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground coriander (up to) |
| 4 | teaspoons | Very hot chili powder (optional) |
| Vinegar | ||
Directions
De-stalk, slit and de-seed thet chillies and peppers, de-seed the tomatoes.
Put everything, except vinegar, in foodprocessor or blender and blend it till it has a very fine texture. Add just enough vinegar to ensure it turns into a stiffish paste. Or, if you want do it the old fashioned way and use a pestle and mortar...
This recipe is from one of my favorite Middle Eastern Cookbooks (Favourite Middle Eastern Recipes by Pat Chapman). I haven't tried this out yet, but I might just make it tonight, I like the sound of it....:) CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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