Harissa
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.