Hot Sauce - Harissa (Making It: Radical Home-Ec for the Post Consumer World)
Each time you make it, it comes out a little
different, but it's always good, because peppers, garlic, and salt are natural
mates. Use whatever peppers are local and convenient to you. If you don't like
much heat, use roasted red peppers to dilute the heat of the fresh
peppers.
HARISSA *makes about 1 1/2 cups
4 ounces dried peppers or 8 ounces fresh peppers
3 cloves garlic, peeled
1 1/2 teaspoons salt
3 tablespoons olive oil
Optional seasonings: 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground caraway (any one or all three), 1 tablespoon chopped fresh mint leaves, lemon juice to taste
Pull the stems from the peppers, open them up, and remove the sees. If you are using dried peppers, pour boiling water over them and let them soak for a half hour first. Be careful not to touch your face while stemming and seeding, and wash your hands well after handling peppers.
Transfer the peppers to the bowl of a food processor or mortar and pestle. Add the garlic and salt. Begin to process or grind. Drizzle in the olive oil as you go. Don't add much oil now, just enough to make a smooth paste. If you wish, add the additional spices, mint leaves, an lemon juice according to taste.
Store harissa in a jar. Smooth the surface down and cover the surface with a layer of olive oil to help keep it fresh. Restore this layer after each use. It will keep for a few weeks.
HARISSA *makes about 1 1/2 cups
4 ounces dried peppers or 8 ounces fresh peppers
3 cloves garlic, peeled
1 1/2 teaspoons salt
3 tablespoons olive oil
Optional seasonings: 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground caraway (any one or all three), 1 tablespoon chopped fresh mint leaves, lemon juice to taste
Pull the stems from the peppers, open them up, and remove the sees. If you are using dried peppers, pour boiling water over them and let them soak for a half hour first. Be careful not to touch your face while stemming and seeding, and wash your hands well after handling peppers.
Transfer the peppers to the bowl of a food processor or mortar and pestle. Add the garlic and salt. Begin to process or grind. Drizzle in the olive oil as you go. Don't add much oil now, just enough to make a smooth paste. If you wish, add the additional spices, mint leaves, an lemon juice according to taste.
Store harissa in a jar. Smooth the surface down and cover the surface with a layer of olive oil to help keep it fresh. Restore this layer after each use. It will keep for a few weeks.
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