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Harissa (African Hot Sauce)
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Harissa comes from Tunisia in North Africa. It's used to flavor soups, stews, and couscous and can also be used as a rub on meats. It's purpose isn't so much to add heat to a dish, but rather to add flavor.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
8 dried New Mexico chiles
2 cloves garlic, minced
1/2 teaspoon ground cloves
1/2 teaspoon coarse sea salt
1 teaspoon Tabil or ground cumin
1/2 cup extra-virgin olive oil
directions
Seed the chiles and cut them up with scissors. Place them in a bowl, cover with warm water, and soak them until they turn quite soft, 15 minutes to 1 hour.
Drain them and squeeze out the excess water. Place the chilies in a blender along with the remaining ingredients. Grind to a paste. Place in a small glass jar, cover with a thin layer of olive oil, and seal tightly.
Refrigerate for up to 3 or 4 weeks.
Recipe Source: The Vegetarian Table / Kitty Morse
cook's notes
You can sometimes find small cans or tubes of harissa in specialty markets.
added by
westher
nutrition data
Nutritional data has not been calculated yet.
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