Side Pannel
Harissa (African)
Ingredients List
- 7 Dried New Mexico chilies
- -seeds and stems removed
- 5 sm Hot red chilies
- -such as piquins
- -seeds and stems removed
- 5 Garlic cloves; peeled
- 1 tb Ground cumin
- 1 ts Ground caraway seeds
- 1 ts Ground cinnamon
- 1 ts Ground coriander
- 1 ts Dried mint
- 2 tb Olive oil
- Water as needed
Directions
Soak the chilies in water until they are soft, at least 30 minutes. 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.
Will keep up to 6 weeks in the refrigerator, covered with a thin film of
olive oil.
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.
Will keep up to 6 weeks in the refrigerator, covered with a thin film of
olive oil.
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