12.11.13

Harissa




Hot sauces have the tendency to sprout intense cult followings. Harissa may not yet be as hyped as Sriracha sauce but it deserves to be. The combination of red hot chillies with garlic and spices make for a perfect condiment. You can use it as a marinade, like with these lovely shrimp', put a dollop on your cous cous or what about these spicy labneh balls . As with many things it pays to make it yourself. This way you can adapt it to your own tastes and you won´t have to use any filler ingredients. Stored in a sealed jar in the fridge with an extra layer of olive oil it will keep for weeks. Though it is unlikely to survive that long.



Ingredients
  • 5 red chillies
  • 2 red peppers (the pointy ones if you can find them)
  • 2 fat cloves of garlic
  • 1 tsp ground coriander
  • 1 tsp ground caraway
  • half a tsp cumin
  • 3 tblsp olive oil
  • big pinch salt
  • squeeze lemon juice


Step 1


I like to blacken the fresh chillies and peppers for an extra smokey hint. Just pop them on the open flame, turn them a couple of times until there are black patches all over.



Let them cool down a bit and cut them open. Remove the seeds (or don´t, if you want it scorching hot') and scrape off most (but not all) off the blackened skin.

I once again forgot to wear gloves while handling those hot bastards so now my hands are on fire.
Don´t be like me.

Step 2

But the chillies and peppers in a blender with the rest of the ingredients and blitz. Pour into a jar and seal it with an extra layer of olive oil. 

1 comment:

  1. This looks beautiful. I just bought some (not made it) this week to add to recipes. This is definitely on my to do bucket list. I featured the recipe on my Friday Five - Middle Eastern addition over @Feed Your Soul Too - http://www.feedyoursoul2.com/2013/12/friday-five-middle-eastern-addition-2.html

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