Harissa Hot Chilli Paste -

Harissa Hot Chilli Paste

Ingredients

3 oz mild and hot dried chillies
1 mixture of anchos, New Mexican and guajillos
1 clove garlic crushed with salt
¼ teaspoon salt for above
1 teaspoon coriander, ground
1 teaspoon caraway seed, ground
1 red bell pepper roasted
1 teaspoon fine sea salt
Olive oil

Method

Stem Seed and break up chillies. Place in a bowl and pour over boiling water. Cover and let stand 30 minutes. Drain; wrap in cheesecloth and press out excesss moisture. Do the same for the red Bell Pepper. Grind chillies in food processor with garlic spices, red bell pepper, and salt. Add enough oil to make a thick paste. Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil, close the with a lid and keep refrigerated.


Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.


Table harissa sauce: Serve at the table as an accompaniment to meat or fish, the heighten the flavor of salads, or as an accompaniment to Tunisian couscous: Combine 4 teaspoons harissa paste, 4 yeaspoons water, 2 teaspoon olive oil, and 1 or 2 teaspoons fresh lemon juice in a small bowl and blend well makes ¼ cup.

Related food category:

• Basic Recipe