California Farm Green Harissa Lemon Pepper Paste

Name: How to cook California Farm Green Harissa Lemon Pepper Paste - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 1 quart jar
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Green Harissa Lemon Pepper Paste

Recipe from cookpad member Hayat. Thank you, Mrs. Hayat. I ate red Harissa on eggs in Tunesia on my honeymoon, loved the Harissa and the honeymoon. Your Magreb Baklouti green peppers are the same spicyness as green Mexican poblano peppers, which I can grow here. Our lemons and limes are ripe, I made a quart mason jar of green harissa lemon pepper sauce. This sauce is delicious on roasted chicken. If you are concerned about preservation risks, follow the instructions at soeasytopreserve.com

Ingredient

Food ration :

2 people, 1 quart jar

Cooking time :

Overnight soak, 1 hour roast, 5 minute puree

large fresh yellow Meyer Lemons, about one pound, quartered

small fresh green Mozambi limes, about 1/4 pound, quartered

large fresh green poblano peppers, about one pound, roasted

1/2 Tsp

each coriander, cumin, caraway seeds, black mustard seeds, fennel seeds

1/2 Tsp

turmeric

1 Tsp

flaked seasalt

Cooking instructions

* Step 1

Soak lemons and limes overnight in cold water, scrub, cut in pieces with peels on, pits removed.

* Step 2

Scrub green fresh poblano chili peppers, destem,blister in cast iron pan, 5 minutes.

* Step 3

Put peppers in food processor. Grind spices to a fine powder in spice grinder. Pulse peppers and spices together in food processor.

* Step 4

Process roasted peppers and powdered spices with one quarter lemon and one lime quarter in food processor. Taste. Add one more lemon quarter and lime, puree and taste till you have the flavor you prefer. Add turmeric and flaked salt, puree the harissa paste. Store in sterilized mason jar in fridge, check weekly for freshness.