Comments on: Harissa and Harissa Table Sauce http://www.carolegbert.com/harissa-and-harissa-sauce musing on Vermont food & cooking from a vermont country kitchen Wed, 08 Feb 2012 23:49:48 +0000 hourly 1 By: Kitchen Butterfly http://www.carolegbert.com/harissa-and-harissa-sauce/comment-page-1#comment-894 Kitchen Butterfly Fri, 29 Jan 2010 18:15:25 +0000 http://www.carolegbert.com/?p=1434#comment-894 Sounds lovely, especially since I've always wanted to make harissa but never gotten round to it..... Sounds lovely, especially since I’ve always wanted to make harissa but never gotten round to it…..

]]> By: Carol http://www.carolegbert.com/harissa-and-harissa-sauce/comment-page-1#comment-556 Carol Tue, 08 Dec 2009 13:39:41 +0000 http://www.carolegbert.com/?p=1434#comment-556 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! 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!

]]> By: Joanne http://www.carolegbert.com/harissa-and-harissa-sauce/comment-page-1#comment-555 Joanne Tue, 08 Dec 2009 01:29:29 +0000 http://www.carolegbert.com/?p=1434#comment-555 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? 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?

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