Harissa


20 fresh red chillies, or 5 and 2 red capsicum peppers
4 canned plum tomatoes
2 cloves of garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1-4 teaspoons very hot chili powder (optional)
vinegar

De-stalk, slit and de-seed thet chillies and peppers, de-seed the tomatoes.
Put everything, except vinegar, in foodprocessor or blender and blend
it till it has a very fine texture. Add just enough vinegar to ensure it 
turns into a stiffish paste.
Or, if you want do it the old fashioned way and use a pestle and mortar...

This recipe is from one of my favorite Middle Eastern Cookbooks (Favourite
Middle Eastern Recipes by Pat Chapman). I haven't tried this out yet, 
but I might just make it tonight, I like the sound of it....:)

Danielle

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