HARISSA
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
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.
HARISSA
Homemade harissa is very easy to make. How spicy you make it is up to you. I use a combination of New Mexico and Anaheim chili peppers, which are both on the mild spectrum of the Scoville scale, but you can pick hotter chili varieties if preferred.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers.
- Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
- Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers.
- Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
- Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.
Nutrition Facts : Calories 61 calories, Carbohydrate 4.9 g, Fat 4.6 g, Fiber 1.9 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 224.1 mg
THE ESSENTIAL HARISSA
Ever since visiting Morocco as a teen, I've had a craving for this awesome condiment. This is a wonderful version and it tastes pretty darned authentic! It is delicious with tagines and couscous, or can be added to salad dressings, marinades and pasta sauces. From "The Essential Mediterranean" cookbook.
Provided by Jostlori
Categories Sauces
Time 30m
Yield 20 fl. oz.
Number Of Ingredients 7
Steps:
- Roughly chop the chiles, then cover with boiling water and soak for 1 hour.
- Drain chiles, place in a food processor and add the mint, spices, garlic and only 1 Tbsp of the olive oil and 1/2 tsp salt. Process for 20 seconds, scrape down the side of the bowl, then process for another 30 seconds.
- Add 2 Tbsp of the oil and process again. Repeat and process until a thick paste forms.
- Spoon the paste into a clean jar (see Note), cover with a thin layer of olive oil and seal.
- NOTE: To prepare the storage jar, preheat the oven to very slow (120F). Wash the jar and lid in hot soapy water and rinse in hot water. Put jar in the over for 20 minutes or till fully dry. Do NOT dry with a tea towel.
- This hot pepper sauce will kep in the fridge for up to six months.
Nutrition Facts : Calories 54.8, Fat 5.6, SaturatedFat 0.8, Sodium 1.8, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 0.3
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