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Title: Harissa (African)
Yield: 1 1/2 Cups

Ingredients

      7    dried new mexico chilies
           -seeds and; stems removed
      5 sm hot red chilies such as
           -piquins see; ds and stems r
      5    garlic cloves; peeled
      1 tb ground cumin
      1 ts ground caraway seeds
      1 ts ground cinnamon
      1 ts ground coriander
      1 ts dried mint
      2 tb olive oil
      1    water as needed

Instructions

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

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