Harissa (African)

Grrrrrgh!
Course : Mixes
From: HungryMonster.com
Serves: 1
 

Ingredients:

2 cups water as needed
2 tablespoons olive oil
1 teaspoon dried mint
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground caraway seeds
1 tablespoon ground cumin
5 cloves garlic -- peeled
5 small hot red chilies -- such as piquins
7 medium dried New Mexico chilies -- seeds and stems
 

Preparation:

Soak the chilies in water until they are soft, at least 30 minutes. Place them in a food processor or blender with the rest of the ingredients and puree to a thick paste, adding water if necessary to avoid a mixture that is too dry. Add to vegetable and meat stews or serve as a table condiment. Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181