Harissa
DESCRIPTION
A flavorful spicy Tunisian condiment. Serve at the table as an accompaniment to meat or fish, the heighten the flavor of salads, or as an accompaniment to Tunisian couscous:
INGREDIENTS
- 3 oz chili peppers ((combine ancho, New Mexican, and guajillo chilies.)
- 2 cups water (bring to boil)
- 1 clove garlic (ground with salt)
- 1/4 tsp salt
- 1 tsp coriander (ground)
- 1 tsp caraway seed (ground)
- 1 red bell pepper (roasted)
- 1 tsp fine sea salt
- 2 tbsp olive oil
To
- 4 tsp harissa paste (above recipe)
- 4 tsp water
- 2 tsp olive oil
- 2 tsp lemon juice
INSTRUCTIONS
- Broil or flame roast red bell pepper. Once cool, peel burnt layer, rinse, and seed.
- Stem and seed chili peppers. Place in a bowl.
- Bring water to boil. Pour over the chilies. Cover and let stand 30 minutes.
- Drain and squeeze out moisture in chili peppers (can use cheesecloth) and pat dry red bell pepper.
- Grind chilies in food processor with garlic spices, red bell pepper, and salt. Slowly add oil to emulsify into a liquid paste.
- Jar the mixture, topping with a layer of olive oil and refrigerate.
To make Harissa Sauce or Marinade:
- Mix in bowl 4 tsp Harissa paste (from recipe above), 4 tsp water, 2 tsp olive oil and 2 tsp lemon juice. Makes 1/4 cup that can be used as marinade.
Notes
Harissa [hah-REE-suh] is a very hot condiment made with chiles, garlic, caraway seed, coriander seed and cumin. Harissa is traditionally served with couscous. Other uses include flavoring soups and stews and a condiment with fish or meats.
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