Title: Hrous
Categories: Sauce
Yield: 1 Servings

1	md	Onion, peeled and sliced thinly
2	tb	Coarse salt pinch turmeric
7		Dried guajillo or ancho chillies for mild, habaneros for sup
1/2	ts	Tabil
1/2	ts	Ground caraway
1/2	ts	Ground black pepper
2		Good pinches of ground cinnamon mixed with ground rosebud
3	tb	Olive oil

In a wide shallow bowl, combine onion salt and turmeric; let stand in a cool dry place until soft and very wet, from 1 to 3 days (In Tunisia Paula Wolfert spoke of some who leave it for a month to ferment - try it if you're game, and let us know if it works).

Then, working in batches, place a handful of onions in cheesecloth and squeeze until dry. Set aside.

Stem seed and break up the dried chillies. Carefully toast them in an ungreased skillet over low heat; do not allow them to burn. Grind the peppers to a powder in a blender or a spice mill. Add remaining spices, 1 tbspn olive oil and the dried onions, blending well.

Pack into a dry jar, cover with remaining olive oil and close the jar tightly. Keep refrigerated. From: Sherree Johansson Date: 02-17-95

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