Gabis Harissa Moroccan Hot Sauce Recipes

HARISSA - MOROCCAN HOT SAUCE

Steps:

• Place the chiles in a medium saucepan and cover with cold water.
• Place over high heat and let the water come to a boil.
• Remove from heat and let sit for about an hour.
• Drain the chiles and place in a blender or food processor along with the salt and garlic.
• Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don't seem to be blending, add additional lemon juice as needed.).
• Once the mixture is thoroughly blended, remove and place in a small glass jar.
• Stir in the cumin and smooth the mixture down.
• Pour enough olive oil over the "harissa" to completely cover the top.
• Cover and refrigerate.
• Makes about 1/2 cup.

GABI'S HARISSA (MOROCCAN HOT SAUCE)

Steps:

• Stem and seed the bell peppers and the habaneros.
• Grill the bell peppers until well charred, about 15 minutes. Transfer to a bowl, cover with foil and let them "sweat" for 15 minutes, then peel.
• Put the bell peppers flesh with everything else in the food processor, and process until smooth.
• Of course you can improvise: leave some seeds from the peppers, substitute tomatoes for one or all the bell peppers, using different chiles.

HARISSA SAUCE

Steps:

• Place the seeds in a saute pan over medium heat, and dry-roast, shaking pan often, until they give off an aroma, about 5 minutes.
• Pound seeds in a mortar to a rough powder. Add peppers and pound until flaky. Stir in garlic and salt to taste. Gradually add olive oil until a runny paste is formed. Store in an airtight container; keep refrigerated until ready to use.

CHEF JOHN'S HARISSA SAUCE

Steps:

• Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
• Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.