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Harissa
[hah-REE-suh]
is a very hot condiment from Tunisia made with chiles, garlic,
caraway seed, coriander seed and cumin. Harissa is traditionally
served with couscou. Other uses include flavoring soups and stews and a
condiment with fish or meats.
I N G R E D I E N T S
3 ounces mild and hot chilies (combine
ancho,
New Mexican,
and guajillo
chiles.
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
I N S T R U C T I O N S
Stem Seed and break up chilies. Place in a bowl and pour over boiling
water. Cover and let stand 30 minutes. Drain;
wrap in cheese cloth and press out
excess 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, cover with a lid and
keep refrigerated. Will keep 2 to 3 weeks in
the refrigerator with a thin layer of oil.
Harissa
Sauce
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 makes 1/4
cup.
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Harissa Ingredients
new mexico chiles
guajillo chiles
ancho chiles
coriander
caraway seed
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