Harissa is a spicy red pepper sauce used in North African cuisine. I first stumbled upon it while researching Preserved Lemons (another common ingredient in North African dishes). Harrisa is a spicy, paste-like blend of hot peppers, garlic and spices, making for a delicious condiment that can be used in an assortment of dishes. Simply add to any dish for some extra flavor and heat. So far I’ve tried it in pasta sauce, on pizza and mixed into scrambled eggs. I plan on adding to everything I can think of!
- 2 red bell peppers, *roasted
- 2 dried ancho chiles
- 1 dried chile de arbol
- 2 chipotle chiles in adobo
- 1 dried japones chiles
- 2 cloves of garlic, peeled
- Lemon zest
- Juice of ½ lemon
- Salt, to taste
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1-2 tablespoons olive oil
- This recipe yields approx. 1 ½ cups of sauce. I doubled this to make a total of 3 cups, packaged in 8 oz. jars. Any combination of dried peppers will work for this recipe, so feel free to adjust to what you can find at your local grocery store. You’ll need a total of 5 dried peppers.
- Place dried chiles in a heatproof bowl and cover in boiling water. Place a ceramic plate over the top and set aside for 20-30 minutes, until chiles are softened.
- Slice off the tops of the dried chiles and remove the seeds from inside. Place all ingredients into a food processor.
- Purée until smooth, then slowly pour in the olive oil to thicken the sauce.
- Will last 2-3 weeks in the refrigerator.
Used In This Project:
- Small Circle Labels • I chose the “Henna” style in burgundy.
- Small Diamond Hang Tags • I chose the “Henna” style in burgundy.
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