Title: Harissa Sauce-Martha Stewart Living
Categories: Sauces, Condiments, Soup/stews
Yield: 1 Cup

1/4 c Cumin seeds
1/4 c Coriander seeds
4 sm Dried chile peppers
2 Cloves garlic, peeled
-and finely chopped
Salt
2 -3 T olive oil

1. Place the seeds in a saute pan over medium heat, and dry-roast, shaking
pan often, until they give off an aroma, about 5 minutes.

2. Pound seeds in a mortar to a rough powder. Add peppers and pound until
flaky. Stir in garlic and salt to taste. Gradually add olive oil until a
runny paste is formed. Store in an airtight container; keep refrigerated
until ready to use.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #035 by John Merkel on
Feb 3, 1997.