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.