|Written By Recipe Coordinator|
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.
Per serving (1 tsp/7g-wt.):
35 calories (25 from fat);
2.5g total fat;
0g saturated fat;
2g total carbohydrate (less than 1g dietary fiber, 0g sugar);
Makes about 1 cup.
Recipe and photo courtesy of Whole Foods Market.