Red Pepper Chutney (Harissa)
condiment, indian, sauce
1/2 cup red pepper -- roasted,
1 seeded, pee
2 teaspoon minced garlic
1/2 teaspoon toasted cumin seed
1/4 cup minced cilantro
1/4 cup minced parsley
1/4 cup chopped fresh mint
1/4 cup pitted, chopped kalamata
1 olives
2 tablespoon drained chopped capers
3 tablespoon extra virgin olive oil
1 drop lemon juice to taste
1 salt and freshly ground
1 pepper to taste
Stir all ingredients together and store refrigerated for up to two weeks.
Yield: 1 cup
Recipe By : COOKING RIGHT SHOW #CR9640
From: Meg Antczak Date: 05-26-96 (F) Cooking Ä
Yield: 1 servings