This is one of our favorite hot sauces. I made a batch today to give to my son for his birthday. It is especially good with a Lamb Tagine and Couscous. Mary-Anne

Soak the peppers in tepid water to cover until softened, about 45 minutes to 1 hour . Drain and remove the stems and seeds. Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides. Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt. Store in a jar and top off, covering the surface of the paste with a layer of olive oil. Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil.

Variation: To make a hot Harissa, use 4 ounces dried guajillo chili peppers and 11/2 ounce dried de Arbol peppers. Note: To make salsa al-harissa, that is, Harissa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons Harissa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves.

Makes 1 cup

From: Mary-Anne, Shantihhh@aol.com
Posted By: Mary-Anne, Via: Chile Head Mailing List
Post Date: Wed, 1 Nov 2000