HARISSA (HOT SAUCE) Harissa has become a generic name for hot sauce throughout North Africa. Harissa is used as an ingredient in many, if not most, Tunisian dishes, from Couscous to Mechwya and Ojja. It is also served as a dip for chunks of warm bread. In Tunisia, tabil adds its distinctive flavor to harissa. Moroccans and Algerians use ground cumin instead of tabil. They serve harissa on the side, to be added to dishes according to individual tastes. Tunisians living in the United States substitute Chinese or Thai chili paste when their supply of harissa runs short. Both can be found in Asian markets. Harissa is traditionally pounded to a paste using a mortar and pestle, but a blender will work just as well. Be sure to wear rubber gloves when handling the chilies, and avoid contact with your eyes. 6 to 8 dried New Mexico chilies 2 garlic cloves, minced 1/2 teaspoon cloves, minced 1/2 teaspoon coarse sea salt 1 teaspoon Tabil or ground cumin 1/2 cup extra-virgin olive oil Seed the chilies and cut them up with scissors. Place them in a bowl, cover with warm water, and soak them until they turn quite soft, 15 minutes to 1 hour. Drain them and squeeze out the excess water. Place the chilies in a blender along with the remaining ingredients. Grind to a paste. Place in a small glass jar, cover with a thin layer of olive oil, and seal tightly. Refrigerate for up to 3 or 4 weeks. Note : You can sometimes find small cans or tubes of harissa in specialty markets. Makes about 1/2 cup. country : Tunisia course : miscellaneous source : North Africa : The Vegetarian Table / Kitty Morse From: "Esther Westerveld" Newsgroups: rec.food.recipes Date: 17 Oct 2000 11:00:02 GMT