harissa is a spice mix used in the middle east and africa as a condiment, a grilling sauce, and it's often an ingredient in other dishes. there are many variations to this recipe, but this is a fairly typical one.
Time: 45 minutes
- remove the seeds from the chili peppers and soak the pepper in water for 1 / 2 to rehydrate
- heat cumin , caraway and coriander seeds over low heat for one minute
- put all the ingredients in a blender and blend until smooth', "from margarita's international recipes"]
Number Of Ingredients: 7
- dried hot red chili peppers
- garlic clove
- ground cumin
- caraway seed
- coriander seed
- olive oil
CHEF JOHN'S HARISSA SAUCE
Harissa is probably my all-time favorite hot sauce, and one I'm sure you've seen me use in a bunch of recipes here. A small spoonful of this makes virtually any savory dish better.
Recipe From allrecipes.com
Provided by Chef John
- Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
- Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.
Number Of Ingredients: 12
- 2 red bell peppers, halved and seeded
- 6 Fresno chile peppers
- 1 habanero pepper
- 2 tablespoons vegetable oil
- ¼ teaspoon caraway seeds, or more to taste
- ¼ teaspoon coriander seeds, or more to taste
- ½ teaspoon ground cumin
- ½ teaspoon dried mint
- 1 teaspoon kosher salt, or to taste
- 4 garlic cloves, peeled
- 1 lemon, juiced
- 1 tablespoon extra-virgin olive oil
Recipe From epicurious.com
Yield Makes about 2 2/3 cups
- Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Number Of Ingredients: 7
- 1 tablespoon coriander seeds
- 1 tablespoon caraway seeds
- 4 large garlic cloves, unpeeled
- 4 large red bell peppers
- 1/2 cup extra-virgin olive oil
- 1 tablespoon sugar
- 2 teaspoons dried crushed red pepper
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