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Harissa

The hot chills we grew from seeds (send by a friend via mail, as a dare) are so hot that only a grain spices up a whole meal. We learned, after learning the hard way, that these chilies are called 5 Pot Chili (meaning one will make five pots of spicy stew), the brown is known as chocolate, but only because of its dry color.Harissa made with mild pepper will spread the taste of the peppers across this sauce and diminish the heat.

Recipe for Harissa:

  • 1 small square of the meat of dried chili
  • 2 red peppers roasted, peeled and seeded
  • 1 T of tomato paste
  • 1 t. lemon juice
  • 4 cloves garlic
  • 1 t. or so of caraway seeds, cumin and smoked paprika
  • 1 T olive oil and more to cover to preserve

The dried chili should be soaked in the least amount of water to cover it while you get out the other ingredients. Use an immersion blender to puree all these ingredients together, add spices, and finally pour in enough oil to make a smooth paste.

 

 

Photos of the Process

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