MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Harissa Sauce
 Categories: Moroccan, Sauces, Tunisian
      Yield: 1 Cup
 
    1/2 c  Dried chiles
      1 tb Caraway seeds
      2 ts Coriander seeds
      3 sm Fresh hot chiles; seeded
      5 cl Garlic; crushed
    1/2 ts Salt
    1/4 c  Water
      2 tb Olive oil
      1 tb White wine vinegar
 
  Use this Tunisian hot sauce in the traditional manner--to enliven
  vegetable tagies and similar stews from that part of the world--or
  use your imagination and let it spice up life in unexpected ways: as
  a condiment for sautéed tofu or veggie burgers or as an addition to
  vegan mayonnaise or any sauce where you want a bit of flavorful heat.
  
  De-seed the dried chiles and cut into small pieces. Soak in very hot
  water to cover for 30 minutes. Drain and set aside.
  
  Place the caraway and coriander seeds in a small skillet over low
  heat and toast them until fragrant, 1 to 2 minutes, stirring
  frequently so they don't burn. Remove from the heat and grind finely
  in a spice grinder.
  
  In a food processor, grind the fresh chiles, garlic, ground spices,
  and salt. Add the dried chiles to the processor along with the water,
  olive oil, and vinegar. Process into a smooth paste. Harissa will
  keep, tightly covered, in the refrigerator for several weeks.
  
  Recipe by Vegan Planet by Robin Robertson
 
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