Recipe for Harissa (African)

Ingredients

7 dried new mexico chilies seeds and; stems removed
5 small hot red chilies such as piquins see; ds and stems removed
5 garlic cloves; peeled
1 tablespoon ground cumin
1 teaspoon ground caraway seeds
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon dried mint
2 tablespoon olive oil
1 water as needed

Instructions

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.





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