| Susan |
You can get 'em online if you absolutely have to have 'em:
http://www.thespicehouse.com/catego...type_Chiles.php
I keep a small variety of dried chiles on hand 'cause I like the depth
you get with a mix. It's not necessary, however...
susan
Melissa wrote:
> I'm planning on making harissa using Paula Wolfert's recipe in
> Mediterranean Cooking (see below), and it calls for three kinds of
> dried chilies: anchos, New Mexican and guajillos. My grocery store,
> which serves a largely Mexican population, had anchos and guajillos, no
> problem, but I couldn't find "New Mexican" chilies. Is there another
> name for these? Should I just use more anchos or guajillos (which?).
>
> TIA,
> Melissa
>
> HARISSA HOT CHILI PASTE (TUNISIA)
>
> Yield: 1/4 cup
>
> 3 ounces mild and hot chilies, dried
> mixture of anchos, New Mexican and, guajillos
> 1 clove garlic, crushed with salt
> 1/4 teaspoon salt, for above
> 1 teaspoon coriander, ground
> 1 teaspoon caraway seed, ground
> 1 red bell pepper, roasted
> 1 teaspoon fine sea salt
> Olive oil
>
>
> Stem, seed and break up chilies. Place in a bowl and pour over boiling
> water. Cover and let stand 30 minutes. Drain; wrap in
> cheesecloth and press out excesss moisture. Do the same for the red
> bell pepper. Grind chilies in food processor with garlic
> spices, red bell pepper, and salt. Add enough oil to make a thick
> paste. Pack the mixture in a small dry jar; cover the harissa
> with a thin layer of oil, close and keep refrigerated. Will keep 2 to 3
> weeks in the refrigerator with a thin layer of oil.
>
>
> Serve at the table as an accompaniment to meat or fish, the heighten
> the flavor of salads, or as an accompaniment to Tunisian
> couscous: Combine 4 teaspoons harissa paste, 4 teaspoons water, 2
> teaspoon olive oil, and 1 or 2 teaspoons fresh lemon juice in a small
> bowl and blend well.
>
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| Bubbabob |
Susan <scoop@afn.xxx.org> wrote:
> You can get 'em online if you absolutely have to have 'em:
> http://www.thespicehouse.com/catego...type_Chiles.php
>
> I keep a small variety of dried chiles on hand 'cause I like the depth
> you get with a mix. It's not necessary, however...
>
> susan
>
> Melissa wrote:
>> I'm planning on making harissa using Paula Wolfert's recipe in
>> Mediterranean Cooking (see below), and it calls for three kinds of
>> dried chilies: anchos, New Mexican and guajillos. My grocery store,
>> which serves a largely Mexican population, had anchos and guajillos,
>> no problem, but I couldn't find "New Mexican" chilies. Is there
>> another name for these? Should I just use more anchos or guajillos
>> (which?).
>>
>> TIA,
>> Melissa
There are dozens and dozens of different New Mexican chiles. Putting
that in a recipe is like saying 'use Asian rice' or 'French wine'.
Looking at the recipe, I'd suggest that you use Chimayo chile, which may
be difficult to find and you're not likely to find it in any form except
finely ground.
More Anchos or Guajillos would not be the answer.
Look up Bueno Foods (an Albuquerque company) on the net and see what
they'll ship.
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