Harissa Sauce
Sources: Whole Chile Pepper Cookbook, Washington Post
Note: A North African version of Chile Paste used
to flavor couscous and grilled dishes.
New Mexican chiles are low on the heat scale. To up the heat scale, use habanero,
piquin, or cayenne pods, in order of their heat. It can be covered with a
thin film of olive and oil and can be stored for two months in the refrigerator.
10 dried red New Mexican ("Anaheim") chiles, stems and seeds removed
2 T olive oil
5 cloves garlic
1 t ground cumin
1 t ground cinnamon
1 t ground coriander
1 t ground caraway
water
1. Cover chiles with hot water and let them sit for 15 minutes or till softened.
2. Place chiles and remaining ingredients in a blender and puree till smooth using the
chile
water to thin it. The sauce should have the consistency of a thick paste.