Title: Harissa Sauce
Categories: Mexican Condiment Ceideburg
Yield: 1 Servings

HARISSA SAUCE
4		Or 5 fresh hot red chiles, or 10 dried red chiles
3		Or 4 garlic cloves
		Salt
3	c	Aromatic Broth
2	tb	Minced cilantro
AROMATIC BROTH
3 1/2		To 4 lbs chicken parts, fat removed
		Turkey neck, giblets (optional)
2	tb	Butter
2		Onions chopped
8	ct	Pods, punctured
3		2-inch cinnamon sticks
10		To 15 peppercorns
8		Cloves
3 1/2	qt	Water
1	c	Chick-peas soaked
4		Strips orange rind
1/2	ts	Saffron
1	ts	Turmeric
1	ts	Nutmeg
2	tb	Honey
1	cc	Fresh ginger, sliced
6		Sprigs parsley
10		To 15 sprigs cilantro
1/2	lb	Carrots, scraped, cut in chunks
1 1/2		Pumpkin, peeled, cut in chunks
2		Sweet red peppers, seeded, quartered
		Chopped cilantro for garnish

If using the dried chiles, soak them in a cup of hot water for 1 hour, then drain. Pound or mince the chiles, garlic and salt into a paste. Mix all or some of this paste, according to the degree of hotness desired, with the broth, and serve hot, garnished with the cilantro.

Aromatic Broth:

Put the chicken parts, turkey neck and giblets, butter, onions, cardamom, cinnamon sticks, peppercorns and cloves into a heavy pan. Cover and cook over medium-low heat for about 20 minutes, stirring occasionally.

Before the mixture begins to brown, add the remaining ingredients (except chopped cilantro). Cover and simmer for 1 hour, skimming off as much fat as possible. Raise the heat to medium and let the broth cook, uncovered, for 1 hour. The broth should reduce to about 7 cups during this time. Season with salt and remove from heat.

Remove the pieces of chicken and discard. Strain the broth through a large sieve set over a large bowl, pressing against the vegetables. Set aside 3 cups broth to make the harissa sauce. Serve the remainder, piping hot, garnished with cilantro.

Source unknown.

Posted by Stephen Ceideberg; July 6 and 14 1992.

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