*  Exported from  MasterCook  *
 
                               Gabi’s Harissa
 
 Recipe By     : Gabi Shahar - Tel Aviv
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Moroccan                         Sauces
                 Meat, Miscellaneous              Meats
                 Genie                            Peppers
                 Crockpot                         Potatoes
                 Cajun/Creole
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    red bell peppers
   10                    habaneros
    1      teaspoon      cumin
    1      teaspoon      ground coriander
    2      tablespoons   olive oil
                         salt and pepper
 
 It reminds me of the harissa I made recently.  It’s a classic Morrocan hot
 sauce, and many variations of it exist.  The recipe goes something like the
 following:  Stem and seed the bell peppers and the habaneros. Grill the bell
 peppers until well charred, about 15 minutes. Transfer to a bowl, cover with
 foil and let them “sweat” for 15 minutes, then peel.  Put the bell peppers
 flesh with everything else in the food processor, and process until smooth.
 Of course you can improvise: leave some seeds from the peppers, substitute
 tomatoes for one or all the bell peppers, using different chiles, etc... I
 added a few cilantro sprigs.  Good luck,
             Gabi.
 
 
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 NOTES : MasterCook formatted by Garry Howard, Cambridge, MA	  
garhow@hpubmaa.esr.hp.com or g.howard@ix.netcom.com
        Recipe from Chileheads mailing list. Posted by Gabi Shahar.