[CH] Harissa Hot Sauce
Rob Solarion (solarion@1starnet.com)
Thu, 20 Mar 2003 16:45:06 -0600
Greetings. There were a couple of recipes in yesterday's Dallas News food
section which featured Moroccan dishes. Harissa can be found in Middle
Eastern grocery stores in tubes (like anchovy paste). I'm not sure exactly
what they mean by chile -- perhaps those dried red New Mexican chiles we
see in all the stores. As for the Salsa, chile could be added to that as
well; and I personally would omit the sugar. Bon Appétit! Rob
HARISSA (North African Hot Sauce): Wearing rubber gloves, open 12 dried
chiles and remove the seeds. With scisors, cut the chiles into small
pieces. Place in a bowl of warm water and soak until they soften, 25 to 30
minutes. Squeeze the water from the chiles. Place them in a blender with
4 cloves of garlic, minced; 1/2 cup extra-virgin olive oil; 1 teaspoon salt
or to taste; and 1 teaspoon ground cumin or to taste. Process until
smooth. Transfer to a clean pint jar. Cover with a thin layer of olive
oil. Refrigerate. Use within 6 months. Makes about 1 cup.
MOROCCAN TOMATO SALSA: In a small bowl, combine 2 ripe tomatoes, peeled,
seeded and coarsely chopped; 2 green onions, tops included, finely chopped;
4 fresh mint leaves, minced; 1/2 teaspoon sugar; and salt and freshly
ground pepper to taste. Makes about 3/4 cup.