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| This Month's Recipe Harissa - North Africa  A spicy sauce that is great for meat and vegetable dishes. |
Featured Recipe: Harissa
Harissa is a traditional sauce from North Africa. This fiery condiment will spice up dishes from vegetables to meat to fish to cous cous—a good harissa should have the consistency of light mayonnaise.
Ingredients:
- 2 fresh red peppers - grilled or broiled and skinned
- 1/2 cup hot red chili peppers
- 1 clove garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seed
- 1 teaspoon fine sea salt
- olive oil
Stem, seed and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30 minutes. Drain; wrap in cheese cloth (or heavy paper towel) and press out excess moisture. Repeat process for the red bell pepper. Grind chilies in food processor with garlic, spices, red bell pepper, and salt. Add enough oil to make a thick paste. Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil, close with a lid and keep refrigerated. Harissa can keep two to three weeks in the refrigerator with a thin layer of oil.