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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Potato-Cilantro Tunisian Brik with Harissa Ingredients:
1/4 pound dried new mexican chile peppers (about 15) |
1/2 cup water |
1/4 cup extra-virgin olive oil |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon kosher salt |
7 garlic cloves |
Directions:
1. Remove stems and seeds from chiles. Place chiles in a bowl, and cover with boiling water. Cover and let stand for 30 minutes or until tender. Drain chiles, pressing to remove excess water. Place chiles and remaining ingredients in a blender; process until smooth, scraping sides of container occasionally. Store in an airtight container in the refrigerator for up to 2 weeks.
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