put generous amounts of this spicy pepper paste called "harissa" on anything and lose 3 liters of sweat, or die of a heart attack. both choices are awfully smart, evidently.
posted by LeeLoreya at 5:40 pm
Sunday, July 24, 2005
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2comments:
Hot stuff man !!!
Harrisa sauce
Categories: Tunisian Peppers Sauces
Yield: 1 Servings
10 Dried red New Mexican chiles stems and seeds removed
2 tb Olive oil
5 Cloves garlic
1 ts Ground cumin
1 ts Ground cinnamon
1 ts Ground coriander
1 ts Ground caraway
Cover chiles with hot water and let stand for 15 minutes until soft. Place chiles and remaining ingredients in a blender and puree until smooth using water that the chiles soaked in to thin it. The sauce should have the consistency of thick paste. Cover with a thin film of olive oil to preserve a couple of months in the refrigerator. Heat Index = 7
Double fukin ouch !!!
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