CHEF JOHN'S HARISSA SAUCE
Harissa is probably my all-time favorite hot sauce, and one I'm sure you've seen me use in a bunch of recipes here. A small spoonful of this makes virtually any savory dish better.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
- Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.
Nutrition Facts : Calories 99.4 calories, Carbohydrate 9.6 g, Fat 7.2 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 326.2 mg, Sugar 3.9 g
CHEF JOHN'S HARISSA SAUCE
Chef John says, "Harissa is probably my all-time favorite hot sauce, and one I'm sure you've seen me use in a bunch of recipes here. A small spoonful of this makes virtually any savory dish better." From allrecipes.com.
Provided by ElizabethKnicely
Categories Sauces
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
- Shake coriander and caraway seeds in a skillet over medium heat untl you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra virgin olive oil at the end, blending for only a few seconds.
- COOK'S NOTE:.
- If you have a gas stove, you may use an open flame to roast the red pepper. Turn heat to medium high and roast pepper over the flame, turning occasionally until the skin has blackened and blistered, 8 to 10 minutes. Place peppers in a bowl, cover with plastic wrap, and let steam. When cool, strip and discard skins. Substitute any red chiles for Fresno chiles.
Nutrition Facts : Calories 100.3, Fat 7.2, SaturatedFat 0.9, Sodium 298.1, Carbohydrate 8.8, Fiber 2, Sugar 4.7, Protein 1.7
HARISSA MARINARA
Harissa paste is a quick and unexpected way to upgrade jarred marinara, lending it spicy heat and subtle lemon-garlic flavor. Different brands of harissa can vary in heat, so taste the sauce as you whisk in each teaspoon and adjust as desired. This recipe can easily be doubled or tripled.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup sauce; 2 servings
Number Of Ingredients 3
Steps:
- Empty the marinara into a large skillet and whisk in the harissa. Heat over medium heat until warmed through, stirring occasionally, about 5 minutes. Add pasta to the skillet, toss to coat and serve.
HARISSA SAUCE
Provided by Food Network
Number Of Ingredients 12
Steps:
- Saute onion and garlic in 1 or 2 tablespoons of olive oil until soft and translucent, about 5 minutes. Let cool. Mix all ingredients in food processor and serve at room temperature with fish.
HARISSA
John Torode's thick chilli paste is wonderful added to Moroccan dishes or served as a condiment - it makes a great gift too!
Provided by John Torode
Categories Condiment, Dinner
Time 35m
Yield Makes 450g/1lb
Number Of Ingredients 6
Steps:
- Roast the coriander, cumin and fennel seeds in a dry pan for a couple of minutes until fragrant. Tip spice mix into a blender and grind to a fine powder, then transfer to a bowl. Add the garlic, onion, chillies, red pepper and olive oil to the blender and blitz to a paste.
- Tip paste into a shallow pan and cook for 15 mins until it reaches a jammy consistency, stirring constantly towards the end. Stir in the spices and 2 tsp salt, then remove from heat. Will keep in the fridge for up to 1 week or in the freezer for 2 months
Nutrition Facts : Calories 22 calories, Fat 2 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.2 milligram of sodium
HARISSA - MOROCCAN HOT SAUCE
The fire engine color of this sauce is a sign of what is to come; harissa is hotter then hot. Once it is given a chance to sit for a while, the flavors of the lemon, cumin and chiles mix to make a wonderful sauce. Used sparingly it adds zest to stews, soups, and casseroles, it is also great served with lamb and beef. Added to dips it kicks things up just a tad. Be careful it is HOT! Source: Condiments by Kathy Gunst
Provided by Chef Shadows
Categories Sauces
Time 1h21m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Place the chiles in a medium saucepan and cover with cold water.
- Place over high heat and let the water come to a boil.
- Remove from heat and let sit for about an hour.
- Drain the chiles and place in a blender or food processor along with the salt and garlic.
- Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don't seem to be blending, add additional lemon juice as needed.).
- Once the mixture is thoroughly blended, remove and place in a small glass jar.
- Stir in the cumin and smooth the mixture down.
- Pour enough olive oil over the "harissa" to completely cover the top.
- Cover and refrigerate.
- Makes about 1/2 cup.
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