Harissa
From twill10 8 years agoIngredients
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- Harissa shopping list
- If you aren't familiar with the Tunisian garlic and chile paste known as harissa, you should be. Softened chiles, garlic, lemon, and lesser-known spices add heat and brightness to steak sandwiches and vegetable tagines. shopping list
- Ingredients shopping list
- 8 dried or 1 1/2 oz. new mexico chiles, stemmed and seeded shopping list
- 8 dried or 2 oz. guajillo chiles, stemmed and seeded (I substituted aji panca peppers [2]) shopping list
- 1⁄2 tsp. caraway seeds shopping list
- 1⁄4 tsp. coriander seeds shopping list
- 1⁄4 tsp. cumin seeds shopping list
- 1 tsp. dried mint leaves shopping list
- 3 tbsp. extra-virgin olive oil, plus more as needed shopping list
- 1 1⁄2 tsp. kosher salt shopping list
- 5 cloves garlic shopping list
- Juice of 1 lemon shopping list
How to make it
- Directions
- 1.Put chilies into a medium bowl, cover with boiling water, and let sit until softened, about 20 minutes. Heat caraway, coriander, and cumin in an 8" skillet over medium heat. Toast spices, swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder with the mint and grind to a fine powder. Set aside.
- 2.Drain chilies and transfer to the bowl of a food processor with the ground spices, olive oil, salt, garlic, and lemon juice. Purée, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth, about 2 minutes. Transfer to a sterilized 1-pint glass jar and fill with oil until ingredients are submerged by 1⁄2". Refrigerate, topping off with more oil after each use. Paste will keep for up to 3 weeks.
- Makes 1 cup.
People Who Like This Dish 3
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