[CH] Tunisian Harissa
Shantihhh@aol.com
Wed, 1 Nov 2000 17:22:55 EST
Sorry guys, but the first posting had strange symbols for numbers. Seems the
font translated very strangely. Thanks Margaret for letting me know!
This is one of our favorite hot sauces. I made a batch today to give to my
son for his birthday. It is especially good with a Lamb Tagine and Couscous.
Mary-Anne
Tunisian Harissa
1 ounce dried hot Habanaro peppers* if you can't take the extra heat
2 ounces mildly hot dried Guajillo chili peppers
2 ounces mild dried Anaheim chili peppers
6 garlic cloves, peeled
2 tablespoons water
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground caraway seeds
1/4 teaspoon freshly ground coriander seeds
1 1/2 teaspoons salt
extra virgin olive oil for topping off
Soak the peppers in tepid water to cover until softened, about 45 minutes to
1 hour . Drain and remove the stems and seeds. Place in a blender or food
processor with the garlic, water, and olive oil and process until smooth,
stopping occasionally to scrape down the sides.
Transfer the mixture to a small bowl and stir in the caraway, coriander, and
salt. Store in a jar and top off, covering the surface of the paste with a
layer of olive oil. Whenever the paste is used you must always top off with
olive oil making sure no paste is exposed to air otherwise it will spoil.
Variation: To make a hot Harissa, use 4 ounces dried guajillo chili peppers
and 11/2 ounce dried de Arbol peppers.
Note: To make salsa al-harissa, that is, Harissa sauce, used as an
accompaniment to grilled meats, stir together 2 teaspoons Harissa, 3
tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped
fresh parsley leaves.
Makes 1 cup