Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Fresh hot chilies
1/2 ts Yellow asafoetida powder (or
Garlic to your taste)
1 ts Ground caraway seeds
1 ts Salt
1 1/2 ts Fresh ground pepper
1 1/2 ts Ground cumin
1 ts Ground coriander
x Olive oil

Place the chiulies in a processor and chop until coarsely ground. Add
the other ingredients (except oil) and process until smooth. Store
the sauce in a small jar with a thin layer of olive oil on top. Keep
in fridge. Use as needed.

Source: Harissa is hot pepper sauce from North Africa. I found this
recipe in Korma's Great Vegetarian Dishes p.131

Posted by ACHRISTMANN#csunet.ctstateu.edu to the Fatfree Digest
[Volume 15 Issue 14] Feb. 14, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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