Harissa Paste-Harissa Sauce-Harissa Recipes
Harissa Paste-Harissa Sauce-Harissa Recipes
Summer is here and you might want to bump up your summer with Harissa Paste or Harissa Sauce.
Harissa Paste is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine.
You can add it to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can ot tube. But, why buy when you can make your own?
Very Spicy Harissa: Use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies
Medium Spicy Harissa: use a blend of New Mexico chilies with guajillo chilies
You control the intensity of the heat in Harissa, which will depend on which chili you use.
If it’s dried ancho chilies (which are large and mild), you’ll have a milder flavor than if you use small dried red peppers, such as cayenne or scotch bonnets.
Most packaging indicates the level of heat for a particular chili. For example, chipotles are rated 5.5 on a 10 point scale; ancho chilies are at 3.5.)
You can find the chiles already ground in some supermarkets that carry a variety of Mexican chili seasonings. Or you can buy the dried peppers whole and grind them yourself.
To grind whole dried chilies, first remove the stems and, if possible, scrape out the seeds if the peppers are hot (((wear gloves to protect your hands from the oils))).
Process to a powder using a blender or food processor. A 1-ounce package of dried chilies makes more than enough ground chili for this recipe.
Harissa Paste-Harissa Sauce-Harissa Recipes Ingredients and Directions
INGREDIENTS:
* 10-12 dried red chili peppers
* 3 cloves garlic, minced
* 1/2 teaspoon sea salt
* 2 tablespoons virgin olive oil
* 1 teaspoon ground coriander
* 1 teaspoon ground caraway seeds
* 1/2 teaspoon cumin
DIRECTIONS:
* Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
* In a food processor combine chili peppers, garlic, salt and olive oil and blend.
* Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Harissa will keep for a month in your refrigerator.
Prep Time: Only 40 minutes…less time then it takes to drive to the store.
For A Harissa Sauce: After making the Harissa Paste…Add one peeled and seeded tomato and 1/2 red pepper (no seeds or ribs) chopped in the same size. This will make a great sauce. If a little dry, add more olive oil or water according to your taste.
Store in the same manor as the Harissa Paste…in a jar in the refrigerator , covered with olive oil.
Harissa Paste and Harissa Sauce is heart healthy, low calorie, low fat, diabetic friendly and vegetarian. So, heat up those dishes with Harissa Paste or Sauce.
We hope that you enjoyed “Harissa Paste-Harissa Sauce-Harissa Recipes.” For more delicious healthy recipes, go to BBAC’s Recipe Section.
Bon Appetit
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