Mar
5
2010
Harissa Sauce
Author: kevin
Harissa is a North African hot chili sauce commonly eaten in Morocco whose main ingredients are chili peppers, tomatoes and Paprika. This fiery red sauce is served as a condiment with many Tunisian dishes, particularly tagines. Though most closely associated with Morocco, Tunisia and Algeria it is a standard ingredient of North African cuisine. I’ve been to South Africa, Zambia and Zimbabwe, but the Northern countries are on the agenda as I love Moroccan food!
Recipes for harissa vary according to the household and region. Variations can include the addition of cumin, red peppers, garlic, coriander, and lemon juice. This is my take on it. Use sparingly, it is HOT.
- 12 jalapeno peppers
- 1 large red bell pepper
- 3 cloves crushed garlic
- 1 tsp caraway seeds
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/4 cup vegetable oil
In a hot frying pan toast the seeds until they start to smoke and give off aroma, do not burn. Next, cut off the stems of the jalapeno peppers, red bell pepper and discard the veins and seeds. Chop slightly and place in a food processor. Add the toasted seeds, garlic and oil. Puree until it resembles a nice paste.
