[CH] Tunesian Harissa

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This is one of our favorite hot sauces.  I made a batch today to give to my 
son for his birthday.  It is especially good with a Lamb Tagine and Couscous.
Mary-Anne 

Tunisian Harissa

1 ounce dried hot Habanaro peppers* if you can't take the extra heat
2 ounces mildly hot dried Guajillo chili peppers
2 ounces mild dried Anaheim chili peppers
6 garlic cloves, peeled
2 tablespoons water
2 tablespoons extra virgin olive oil
1⁄2 teaspoon freshly ground caraway seeds
1⁄4 teaspoon freshly ground coriander seeds
11⁄2 teaspoons salt
extra virgin olive oil for topping off

Soak the peppers in tepid water to cover until softened, about 45 minutes to
1 hour . Drain and remove the stems and seeds. Place in a blender or food
processor with the garlic, water, and olive oil and process until smooth,
stopping occasionally to scrape down the sides.
Transfer the mixture to a small bowl and stir in the caraway, coriander, and
salt. Store in a jar and top off, covering the surface of the paste with a
layer of olive oil. Whenever the paste is used you must always top off with
olive oil making sure no paste is exposed to air otherwise it will spoil.

Variation: To make a hot Harissa, use 4 ounces dried guajillo chili peppers 
and 1⁄2 ounce dried de Arbol peppers.
Note: To make salsa al-harisa, that is, Harissa sauce, used as an 
accompaniment to grilled meats, stir together 2 teaspoons Harissa, 3 
tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped 
fresh parsley leaves.

Makes 1 cup

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