Harissa (african)
- Course: Spice mixes Sauces and dressings
- Yield:
Harissa (african) ingredients
- 7 Dried New Mexico chilies
- -seeds and stems removed
- 5 small Hot red chilies
- -such as piquins
- -seeds and stems removed
- 5 garlic cloves, peeled
- 1 T Ground cumin
- 1 t Ground caraway seeds
- 1 t Ground cinnamon
- 1 t Ground coriander
- 1 t Dried mint
- 2 T olive oil
- Water as needed
Cooking Harissa (african)
1. Soak the chilies in water until they are soft, at least 30 minutes.
2. 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.
3. Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil.
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