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| 1 mittel | Sweet red pepper; roasted and peeled |
| 2 | cloves garlic |
| 1/4 Tasse | chillies dried |
| 1/4 Teelöffel | caraway seeds |
| 1/4 Teelöffel | salt |
| 1 Tasse | olive oil |
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Harissa is a north/east African sauce. How hot depends on the blend of dried pepper that you throw in. I almost always roast a few hot chiles to go along with the red bells. I'm growing Ethopian paprika this year just to be able to make harissa with an african chile.
mix up everything but the oil in a blender. When smooth, add oil in a thin stream.
(this version comes from "The Cafe Brenda Cookbook, " by Langton and Stuart)
Chile-Heads Digest V3 #080
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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