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January 9, 2004 recipe from Chef
Chris Manning:
Green Chile Harissa
1 cup seeded and diced jalepeno,
poblano, or Hungarian hot peppers
1 cup seeded and diced green bell pepper
1 Tbslp chopped garlic (2 cloves)
1 Tsp. Ground cumin
1 Tsp. Ground coriander
Ό cup minced scallions
½ cup olice oil
2 Tbslp balsamic vinegar
2 Tbslp soy sauce
2 Tbslp cold water
salt and pepper to taste
combine all of the ingredients in a food processor and blend until smooth.
Harissa can be used as a condiment for fried foods or as a marinade for pork
and chicken.
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