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Tunisian Harissa
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    Tunisian Harissa

    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

  • 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

    From: Mary-Anne, Shantihhh@aol.com
    Posted By: Mary-Anne, Via: Chile Head Mailing List
    Post Date: Wed, 1 Nov 2000

    *BACK TO HOT SAUCE*







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