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:
Prep Time40 minutesmins
Course: Condiments and Spices
Cuisine: Tunisian
Ingredients
3ozchili peppers(combine ancho, New Mexican, and guajillo chilies.
2cupswaterbring to boil
1clovegarlicground with salt
¼teaspoonsalt
1teaspooncoriander ground
1teaspooncaraway seedground
1red bell pepperroasted
1teaspoonfine sea salt
2tablespoonolive oil
To
4teaspoonharissa pasteabove recipe
4teaspoonwater
2teaspoonolive oil
2teaspoonlemon 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 teaspoon Harissa paste (from recipe above), 4 teaspoon water, 2 teaspoon olive oil and 2 teaspoon lemon juice. Makes ¼ 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.