Harissa | Sauces And Condiments

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Mar

2010

Harissa

This Tunisian chile paste recipe is one hot customer! Harissa is a North African hot chilli sauce commonly eaten in Morocco and is a standard ingredient of North African cuisine. In Tunisia, harissa is served at virtually every meal as part of an appetizer. It is also used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. Use it on chicken, steak, stews, eggs, sandwiches, chicken livers, baked potatoes and on lamb shanks.

4 smoked chile peppers, such as ancho or chipotle

8 dried red chile peppers, such as New Mexico or cascabel

1 tablespoon cumin seeds

2 teaspoons coriander seeds

1 teaspoon caraway seeds

8 cloves garlic

1/2 cup olive oil

1/2 teaspoon salt

1. Remove seeds and stems from chiles.

2. Cover in boiling water and set aside for 20 minutes to plump and rehydrate.

3. 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.

4. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder.

5. Drain chiles and add to blender with garlic, olive oil and salt.

6. Blend to a smooth paste.

Cover and keep in refrigerator for up to 2 months.

Nutrition:

Per serving (1 tsp/7g-wt.):

35 calories (25 from fat);

2.5g total fat;

0g saturated fat;

1g protein;

2g total carbohydrate (less than 1g dietary fiber, 0g sugar);

0mg cholesterol;