"k0446"
(k0446-0) harissa sauce
french country cooking, evelyne sloman

1


 oz


 dried chilies


 cover with boiling water, cover,
let stand for 15 min, drain, puree
in blender until fairly smooth
3
2
1
1/2
1/2
1/2
1/4
1/4
2
2
 clv
t
t
t
t
t
t
t
T
T
 garlic, pressed
paprika
caraway, ground
cumin, ground
coriander, ground
cayenne, ground
black pepper, ground
salt
cilantro, chopped
chicken broth
 add and blend well









  • transfer to covered container
10
7

 ea
ea

 dried poblanos
dried hot chilies

 cover with boiling water
when rehydrated, destem, deseed
and put in food processor
2
1
1
 T
T
T
 cumin
caraway
coriander
 toast in dry skillet, then
grind up and add to food
processor
4
2
1
2
1
1
1/4
 clv
t
t
T
T
T
c
 garlic, pressed
paprika
salt
lemon juice
vinegar
tomato paste
olive oil
 add and blend well






  • use or freeze