Harissa and Harissa Table Sauce

December 7th, 2009 / Comments 3

If you are lucky enough to live in  city where with a Middle Eastern Market you can buy a tube of harissa paste.

ZPV Chili 02 c egbert Harissa and Harissa Table SauceIf not or if you prefer to make it your own, here’s how I did do it:

Harissa

I covered ten dry chilies with boiling warm water for ten minutes and then drained, de-seeded and de-stemed the peppers.  I put the peppers, three cloves of garlic, half a teaspoon of salt and two tablespoons of olive oil into a small food processor and pulsed the mixture to form a paste.  I then stirred in one teaspoon of ground coriander, one teaspoon of ground caraway seeds, and half a teaspoon of cumin.

Stored in the refrigerator, in a non-reactive, air tight container with a layer of olive oil on top the harissa will last a month.  The harissa can be used like any other chili sauce.  Harissa table sauce is a slightly milder way to season tangines, couscous or salads.  Here’s  how to make it:.

Harissa Table Sauce

Combine  one teaspoon of harissa paste, two teaspoons of warm water, one teaspoon of olive oil and one teaspoon of lemon juice.  Serve with a tiny spoon a little bit goes a long way!

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Harrissa List

  • 10 dry chilies
  • 3 cloves of garlic
  • 1/2 t salt
  • 2 t olive oil
  • 1 t ground coriander
  • 1 t ground caraway seeds
  • 1/2 teaspoon cumin
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• 3 Responses to “Harissa and Harissa Table Sauce”

  • Sounds lovely, especially since I’ve always wanted to make harissa but never gotten round to it…..

  • Joanne says:

    Have you tried making a hot pepper sauce with fresh “long hot peppers”?
    I have some a friend gave me and they are REALLY hot (and I like hot!). So when I read your recipe above, I was wondering if I could make a paste that would allow me to keep the peppers longer. But they are not dried peppers.
    Thoughts?

    • Carol says:

      You could make harrissa with fresh peppers but I think that the fresh, uncooked peppers will not last very long. I think it would get moldy quickly. You could dry the peppers with low hear in an oven and then use them or modify the recipe by adding some vinegar. or make the harissa and freeze it.

      In Singapore, the fresh chilies are cooked in oil and the paste is very spicy and doesn’t get moldy. Good luck!

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