New Mexican chilies
 

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.

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?).
>

You can just use more guajillos. If the stores have any largish
mahogany colored dried peppers with a tough skin, those are New Mexico
chiles whether they call them that or not (often just generically called
"chili" or "chile" or "dried peppers")

Be aware than New Mexico chiles are famously variable in their heat.

HTH, :-)

Bob

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?).

You can leave out the New Mexicans and make up the difference with
either of the others, or both. It's a matter of taste. Personally,
I'd use equal amounts of anchos and guajillos.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

You can get 'em online if you absolutely have to have 'em:
http://www.thespicehouse.com/categor...ype_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.
>