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Harissa (Red Chile Paste)



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Harissa (Red Chile Paste)

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

De-stalk, slit and de-seed thet chillies and peppers, de-seed the tomatoes.
Put everything, except vinegar, in foodprocessor or blender and blend it
till it has a very fine texture. Add just enough vinegar to ensure it turns
into a stiffish paste. Or, if you want do it the old fashioned way and use
a pestle and mortar...

This recipe is from one of my favorite Middle Eastern Cookbooks (Favourite
Middle Eastern Recipes by Pat Chapman). I haven't tried this out yet, but I
might just make it tonight, I like the sound of it....:)

CHILE-HEADS ARCHIVES

Ingredients:

20 Fresh red chillies; or 5
-and 2 red capsicum peppers
4 Canned Plum tomatoes
2 Cloves garlic
1 ts Ground cumin
1 ts Ground coriander
1 -(up to)
4 ts Very hot chili powder
-(optional)
Vinegar

Serves:

1 Servings
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