* Exported from MasterCook *

HARISSA SAUCE (DRIED ANCHO'S)

Recipe By :Jennifer Trainer Thompson
Serving Size : 12 Preparation Time :0:10
Categories : 5-10G Low Carb Regional African
Sauces Dressings Meat Sauces Dressings Poultry
Sauces Dressings Seafood Sauces Dressings Vegetable
Zold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chiles -- dried anchos
1/8 cup tomato paste
4 tbsp olive oil
4 tsp cayenne
6 med garlic clove
2 tsp cumin
2 tsp coriander
3/4 cup water
or reconstituted chile water

Reconstitute the anchos by putting them in a pot of hot water and soaking until soft, about 20 minutes. While the chiles are soaking, puree all the ingredients except the water in a blender or food processor.

Remove the anchos from the pot (reserving the water), stem and tear them into several pieces, and add to the blender. Taste the chile water, and if not bitter, add 3/4 cup to the blender (otherwise add water). Puree until smooth. For a thinner sauce, add more chile water in small increments until you reach the desired consistency. Refrigerated, harissa will keep for several weeks.













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Per Serving (excluding unknown items): 53 Calories; 5g Fat (75.0% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

NOTES : This rip-roaring North African and French hot sauce made with cayenne (called "the enraged pepper" by the French) is served with many things -- stews, grilled mussels and grilled meats.

The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com








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