Gabi's Harissa


It reminds me of the harissa I made recently.  It's a classic Morrocan
hot sauce, and many variations of it exist.  The recipe goes something
like the following:

2-3 red bell peppers
10 habaneros (from Josh :-))
1 teaspoon cumin
1 teaspoon ground coriander
2 tablespoons olive oil
salt and pepper

Stem and seed the bell peppers and the habaneros.
Grill the bell peppers until well charred, about 15 minutes.
Transfer to a bowl, cover with foil and let them "sweat" for 15 minutes,
then peel.  Put the bell peppers flesh with everything else in the food
processor, and process until smooth.

Of course you can improvise: leave some seeds from the peppers,
substitute tomatoes for one or all the bell peppers, using different
chiles, etc...  I added a few cilantro sprigs.

From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html