(هريسة) Harissa

Name: How to cook (هريسة) Harissa - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

蛟龍Stormwyrm

(هريسة) Harissa

This is one of my favourite types of hot sauce, which originated in Tunisia and variants of it are found throughout North Africa and the Middle East. It is apparently rather simple to make by hand, and comes out as good as what I find in restaurants. The chilli peppers I used to make mine are fresh Philippine siling labuyo peppers, which are rather strong at 80,000 to 100,000 Scoville Heat Units, roughly the equivalent of a habanero chilli, so I used only three of them. Baklouti or Serrano peppers are supposedly used for this (~3000 SHU) but I've never seen them. I suppose you can use any chillis you like, but if you use dried chillis you should probably soak them in water first. This should keep for a few months in the refrigerator, just keep a thin layer of olive oil on the top after each use. 🇹🇳

Ingredient

Cooking time :

15 minutes

small red bell peppers

small red onion, peeled and chopped

3 cloves

garlic

sun-dried tomatoes, chopped

1 tsp

caraway seed

1 tsp

coriander seed

1 tsp

fennel seed

1 tsp

cumin seed

2 tsp

smoked paprika

1/4 cup

extra virgin olive oil

1/2

lemon, juice of

Cooking instructions

* Step 1

Under a very hot broiler or an open gas flame, roast the bell peppers until the skins char black and the insides are soft. Let them sit for a bit to cool, and when they are cool enough to handle, peel the pepper and discard the seeds and the skin.

* Step 2

Place a dry frying pan over low heat and toast the caraway, fennel, coriander, and cumin seeds for a couple of minutes until they become fragrant. Grind the toasted seeds into fine powder with a mortar and pestle or a spice grinder.

* Step 3

In a food processor or blender, put the ground spices, bell peppers, hot chilli peppers, garlic, sun-dried tomatoes, paprika, lemon juice, and olive oil. Pulse until you get a vibrant brick-red coloured paste, adding more oil as needed. Add salt and black pepper to taste. Transfer to jars. You can use it immediately but probably better to let it sit overnight to let the flavours meld.

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