Harissa sauce
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Harissa sauce
  Mexican    Sauces    Condiments  
Last updated 6/12/2012 1:01:23 AM. Recipe ID 24668. Report a problem with this recipe.
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      Title: Harissa sauce
 Categories: Mexican, Condiment, Ceideburg 2
      Yield: 1 Servings
MMMMM-----------------------HARISSA SAUCE----------------------------
      4    Or 5 fresh hot red chiles,
           -or 10 dried red chiles
      3    Or 4 garlic cloves
      3 c  Aromatic Broth
      2 tb Minced cilantro

MMMMM-----------------------AROMATIC BROTH----------------------------
  3 1/2    To 4 lbs chicken parts, fat
           Turkey neck, giblets
      2 tb Butter
      2    Onions chopped
      8 ct Pods, punctured
      3    2-inch cinnamon sticks
     10    To 15 peppercorns
      8    Cloves
  3 1/2 qt Water
      1 c  Chick-peas soaked
      4    Strips orange rind
    1/2 ts Saffron
      1 ts Turmeric
      1 ts Nutmeg
      2 tb Honey
      1 cc Fresh ginger, sliced
      6    Sprigs parsley
     10    To 15 sprigs cilantro
    1/2 lb Carrots, scraped, cut in
  1 1/2    Pumpkin, peeled, cut in
      2    Sweet red peppers, seeded,
           Chopped cilantro for garnish
  If using the dried chiles, soak them in a cup of hot water for 1
  hour, then drain.  Pound or mince the chiles, garlic and salt into a
  paste. Mix all or some of this paste, according to the degree of
  hotness desired, with the broth, and serve hot, garnished with the
  Aromatic Broth:
  Put the chicken parts, turkey neck and giblets, butter, onions,
  cardamom, cinnamon sticks, peppercorns and cloves into a heavy pan.
  Cover and cook over medium-low heat for about 20 minutes, stirring
  Before the mixture begins to brown, add the remaining ingredients
  (except chopped cilantro).  Cover and simmer for 1 hour, skimming off
  as much fat as possible.  Raise the heat to medium and let the broth
  cook, uncovered, for 1 hour.  The broth should reduce to about 7 cups
  during this time. Season with salt and remove from heat.
  Remove the pieces of chicken and discard.  Strain the broth through a
  large sieve set over a large bowl, pressing against the vegetables.
  Set aside 3 cups broth to make the harissa sauce.  Serve the
  remainder, piping hot, garnished with cilantro.
  Source unknown.
  Posted by Stephen Ceideberg; July 6 and 14 1992.

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Recipe ID 24668 (Apr 03, 2005)

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