HARISA (HOT CHILI PASTE) Harisa is the most important condiment used in Tunisian cooking, and, in fact, you need to make this recipe and keep it in the refrigerator before attempting any other Tunisian recipe. It's hard to believe that so essential a condiment could evolve only after the introduction of New World capsicums. Harisa comes from the Arabic word for "to break into pieces," which is done by pounding hot peppers in a mortar, although today a food processor can be used. This famous hot chili paste is also found in the cooking of Algeria, Libya, and even in western Sicily where cyscusu is made. In Tunisia it would be prepared fresh in a spice shop. The simplest recipe is simply a paste of red chili peppers and salt that is covered in olive oil and stored. Harisa is sold in tubes by both Tunisian and French firms. The Tunisian one is better, but neither can compare to your own freshly made from this recipe.I first became intrigued with making harisa from a preparation made by Mouldi Hadiji, my Arabic teacher of 20 years ago. I concocted this version, based on a Berber-style one I had in Djerba, from a recipe description given to me by a merchant in the market in Tunis who unfortunately provided measurements that could last me a century, namely calling for fifty pounds of chili. Some cooks also use mint, onions, or olive oil in their harisa. I modified the recipe after much consultation with an illustrious group of opinionated people including Chef Moncef Meddeb, Mohammed Kouki, the doyen of Tunisian food experts, and cookbook authors Paula Wolfert, Nancy Harmon Jenkins, and Deborah Madison. Be very careful when handling hot chili peppers, making sure that you do not put your fingers near your eyes, nose, or mouth or you will live to regret it. Wash your hands well with soap and water after handling chili peppers. 2 ounces mildly hot dried Guajillo chili peppers 2 ounces mild dried Anaheim chili peppers 5 garlic cloves, peeled 2 tablespoons water 2 tablespoons extra virgin olive oil 1/2 teaspoon freshly ground caraway seeds 1/4 teaspoon freshly ground coriander seeds 1 1/2 teaspoons salt extra virgin olive oil for topping off Soak the peppers in tepid water to cover until softened, about 45 minutes to 1 hour . Drain and remove the stems and seeds. Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides. Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt. Store in a jar and top off, covering the surface of the paste with a layer of olive oil. Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil. Variation: To make a hot harisa, use 4 ounces dried guajillo chili peppers and 1/2 ounce dried de Arbol peppers. Note: To make salsa al-harisa, that is, harisa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves. Makes 1 cup country : Tunisia course : sauce source : Clifford A. Wright, on the internet From: "Esther Westerveld" Newsgroups: rec.food.recipes Date: 20 Sep 2000 06:56:22 -0600