Harisa
From elgourmand 9 years ago
- 15 min to make
- Serves 1 cup
Came across a recipe by CAW that needed this stuff, so made some. Actually, I can think of several recipes that could use a bit of this. It lasts well in the fridge and a very long time in a good Ziplock bag, in the freezer. Read more Another arrow in your quiver. Clifford says: You could make this recipe and keep it in the refrigerator before attempting any other Tunisian or Algerian recipe. It's hard to believe that so essential a condiment could evolve only after the introduction of the New World capsicum to Africa. This famous hot Chile paste is also found in the cooking of Algeria, Libya, and even in western Sicily where cùscusu is made. The simplest recipe is merely a paste of red chilies and salt that is covered in olive oil and stored. See less
Ingredients
- • 2 ounces dried Guajillo chilies shopping list
- • 2 ounces dried Anaheim chilies (also called New Mexico chilies) shopping list
- • 5 garlic cloves shopping list
- • 2 tablespoons water shopping list
- • 2 tablespoons extra-virgin olive oil shopping list
- • ½ teaspoon freshly ground caraway seeds shopping list
- • ¼ teaspoon freshly ground coriander seeds shopping list
- • 1 ½ teaspoons salt shopping list
- • Extra-virgin olive oil for topping off shopping list
How to make it
- 1. Soak the chilies in tepid water to cover until softened, about 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. This will take a few minutes.
- 2. 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, to protect it from bacteria. 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 harīsa, use 4 ounces dried guajillo chilies and ½ ounce dried de Arbol chilies. To tone it down to suit. Just replace some of the Guajillo chilies with more Anaheims.
- Note:
- To make salsa al-harīsa, that is, harīsa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons harīsa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves.
People Who Like This Dish 3
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- NPMarie Magalia, CA
- elgourmand Apia, WS
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