Asimpleharissa Recipes

Steps:

• Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers.
• Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
• Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers.
• Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
• Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

Steps:

• If you want spicy harissa, include the chiles' seeds; if not, slit them open to remove and discard the seeds. Tear the chiles into large pieces and place them in a medium bowl. Carefully pour 4 cups boiling water over chiles and set aside until softened, about 20 minutes.
• Meanwhile, place the coriander and cumin seeds in a small skillet and cook over medium heat, swirling the pan often, until the spices are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices into a blender, add the oil, salt, garlic and lemon juice, and puree until smooth. Drain the chiles, reserving 1 cup of the soaking liquid (discard remaining liquid). Add the chiles and reserved liquid to the blender and puree on high until very smooth, about 2 minutes. Season the harissa with pepper and transfer to an airtight container. Refrigerate for up to 2 weeks.

Steps:

• Put pepper flakes in a small bowl. Cover with hot water for 5 minutes, then drain and return to bowl. Stir in garlic, caraway, hot paprika, cumin and olive oil. Store in small jar.

Steps:

• Cut the tomatoes in half and gently wring out the seeds and liquid over the sink. Grate each tomato half on the coarse side of a grater into a bowl by holding the cut side of the tomato half against the grater and grating the flesh just to the skin. Discard the skin. Grate the onion into the bowl. Stir in the parsley, paprika, oil, and lemon juice, salt and black pepper to taste; the mixture should be highly seasoned. Serve immediately, or no longer than 4 hours after making, at room temperature.
• Note: Fora milder harissa, omit the hot paprika or cayenne pepper.

Steps:

• Using rubber gloves, remove and discard stems and seeds from chile peppers.
• Wash chiles in cold water; drain.
• Tear chiles into strips; place in a small bowl.
• Add hot water; let stand 20 minutes.
• Pour chile mixture into container of an electric blender; cover and process until smoooth, stopping once to scrape down sides.
• Set mixture aside.
• Combine flour and next 5 ingredients in a small bowl; set aside.
• Cook onion and garlic in oil in a small skillet over medium-high heat, stirring constantly, 5 minutes or until onion is tender.
• Add flour mixture; stir well.
• Mixture will be dry.
• Cook, stirring constantly for about 1 minute.
• Gradually add chile mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• Stir in tomato paste and salt.
• Let cool slightly.
• Pour mixture into container of electric blender; cover and process until smooth, stopping once to scrape down the sides.
• Stir in lime juice.
• Store in refrigerator.

Steps:

• In a small bowl, combine all the ingredients and whisk until smooth. Serve with the vegetable tagine, above.