HARISSA
Serve this spicy North African-style condiment as a sauce for fried or roast chicken, as a marinade for pork chops or grilled steak, or to add kick to plain mayonnaise.
Provided by Food Network Kitchen
Categories condiment
Time 50m
Yield 2 1/2 cups
Number Of Ingredients 9
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.
HARISSA
Homemade harissa is very easy to make. How spicy you make it is up to you. I use a combination of New Mexico and Anaheim chili peppers, which are both on the mild spectrum of the Scoville scale, but you can pick hotter chili varieties if preferred.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 61 calories, Carbohydrate 4.9 g, Fat 4.6 g, Fiber 1.9 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 224.1 mg
HARISSA
Harissa, the basic flavoring agent in Tunisian cuisine, is extremely versatile. Use it as a condiment for grilled meat or fish, add it to roasted vegetables, or stir into stews and soups. We particularly like it with couscous or rice. Adjust the amount of heat by increasing or reducing the number of chiles. Just remember, it is meant to be hot!
Provided by Yotam Ottolenghi
Categories Sauce Condiment Coriander Caraway Cumin Sauce Secrets
Yield Makes about 1 small jar About a generous 3/4 cup / 200 ml)
Number Of Ingredients 11
Steps:
- Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.
- Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.
- Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized.
- Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.
- Store in a sterilized jar in the fridge for up to 2 weeks or even longer.
HARISSA OIL
Use this oil liberally for marinating and roasting, and for brushing over cuts of meat for grilling and barbecuing - it'll keep in the fridge for up to one week
Provided by Good Food team
Categories Condiment
Time 10m
Yield Makes about 300ml/10fl oz
Number Of Ingredients 8
Steps:
- Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture. Add the garlic and stir in the olive oil. Pour the mixture into a jar, allowing the spices to settle. Keeps in the fridge for 1 week.
HARISSA OIL
I am a spice wimp but my husband loves hot and spicy food. So, I am proving my love for him and putting this recipe in my collection to make for him..lol.
Provided by Sarah_Jayne
Categories Vegetable
Time 10m
Yield 10 fluid ounces
Number Of Ingredients 8
Steps:
- Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture.
- Add the garlic and stir in the olive oil.
- Pour the mixture into a jar, allowing the spices to settle.
- Keeps in the fridge for 1 week.
Nutrition Facts : Calories 241.9, Fat 27.1, SaturatedFat 3.7, Sodium 117.5, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 0.1
HARISSA
Make and share this Harissa recipe from Food.com.
Provided by Ashley U
Categories Lunch/Snacks
Time 30m
Yield 1 CUP
Number Of Ingredients 14
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.
Nutrition Facts : Calories 313.2, Fat 15.2, SaturatedFat 1.9, Sodium 351.5, Carbohydrate 43.2, Fiber 6.7, Sugar 19.5, Protein 7.6
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