recipe # 165
I've passed over a few recipes because they call for harissa. I just found a recipe for it in my Chez Panisse Vegetables cookbook.
4 fresh serrano chilies
1 teaspoon cumin seed
2 cloves garlic
1 tablespoon paprika
1/2 teaspoon cayenne
1/4 cup ghee (I used olive oil)
1 tablespoon lemon juice
Cut the chilies in half, remove stems and scoop out the seeds; lightly coat the chilies with olive oil. Roast them on a baking sheet in a very hot oven until the skins blister and start to blacken (I let them burn twice, so watch them). Cool and peel of skins.
Toast the cumin seeds, grind them up in mortar and pestle, then add peeled garlic and paprika, cayenne and chilies (you could use a small food processor). Slowly add ghee to make an emulsion. Add lemon juice, salt and more cayenne if you want it very spicy.
Make 1/2 cup