*  Exported from  MasterCook  *
 
                      Harissa Hot Chili Paste (Tunisia)
 
 Recipe By     : Paula Wolfert Mediterranean Cooking
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mc                               Spice Mix
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      ounces        mild and hot chilies -- dried
                         mixture of anchos, New Mexican and -- guajillos
    1      clove         garlic -- crushed with salt
      1/4  teaspoon      salt -- for above
    1      teaspoon      coriander -- ground
    1      teaspoon      caraway seed -- ground
    1                    red  bell pepper -- roasted
    1      teaspoon      fine sea salt
                         olive oil
 
 Stem Seed and break up chilies. Place in a bowl and pour over boiling water.
 Cover and let stand 30 minutes. Drain; wrap in cheeseclothe and press out
 excesss moisture. Do the same for the red Bell Pepper. Grind chilies in food
 processor with garlic spices, red bell pepper, and salt. Add enough oil to
 make a thick paste. Pack the mixture in a small dry jar; cover the harissa
 with a thin layer of oil, close th with a lid and keep refrigerated. Will
 keep 2 to 3 weeks in the refrigerator with a thin layer of oil. 
 
 Table harissa sauce. 
 
 Serve at the table as an accompaniment to meat or fish, the heighten the
 flavor of salads, or as an accompaniment to Tunisian couscous: Combine 4
 teaspoons harissa paste, 4 yeaspoons water, 2 teaspoon olive opil, and 1 or
 2 teaspoons fresh lemon juice in a small bowl and blend well makes 1/4 cup.
 
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