Fiery Harissa Recipes

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HARISSA



Harissa image

Serve this spicy North African-style condiment as a sauce for fried or roast chicken, as a marinade for pork chops or grilled steak, or to add kick to plain mayonnaise.

Provided by Food Network Kitchen

Categories     condiment

Time 50m

Yield 2 1/2 cups

Number Of Ingredients 9

10 dried New Mexico chiles (2 ounces), stems removed
8 dried guajillo chiles (1 1/2 ounces), stems removed
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole cumin seeds
1/4 cup vegetable oil
1 tablespoon kosher salt
6 cloves garlic, roughly chopped
Juice of 1 lemon (about 2 tablespoons)
Freshly ground black pepper

Steps:

  • If you want spicy harissa, include the chiles' seeds; if not, slit them open to remove and discard the seeds. Tear the chiles into large pieces and place them in a medium bowl. Carefully pour 4 cups boiling water over chiles and set aside until softened, about 20 minutes.
  • Meanwhile, place the coriander and cumin seeds in a small skillet and cook over medium heat, swirling the pan often, until the spices are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices into a blender, add the oil, salt, garlic and lemon juice, and puree until smooth. Drain the chiles, reserving 1 cup of the soaking liquid (discard remaining liquid). Add the chiles and reserved liquid to the blender and puree on high until very smooth, about 2 minutes. Season the harissa with pepper and transfer to an airtight container. Refrigerate for up to 2 weeks.

FIERY HARISSA



Fiery Harissa image

Categories     Condiment/Spread     Sauce     Food Processor     Marinate     Quick & Easy     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 5

1/2 cup Dea brand harissa
2 teaspoons dried hot red-pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 tablespoons olive oil

Steps:

  • Blend harissa, red-pepper flakes, salt, and cumin in a food processor until puréed. Add oil and blend until incorporated.

FIERY TUNISIAN HARRISA



Fiery Tunisian Harrisa image

Try rubbing this chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste. Enjoy!

Provided by Nif_H

Categories     Low Protein

Time 35m

Yield 1 cup

Number Of Ingredients 8

4 smoked chili peppers, such as ancho or chipotle
8 dried hot red chili peppers, such as New Mexico or cascabel
1 tablespoon cumin seed
2 teaspoons coriander seeds
1 teaspoon caraway seed
8 garlic cloves
1/2 cup olive oil
1/2 teaspoon salt

Steps:

  • Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate.
  • Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder.
  • Drain chiles and add to blender with garlic, olive oil and salt. Blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.

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