* Exported from MasterCook *
Tunisian Chili Paste - Harisa
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces mildly hot dried guajillo chili peppers
2 ounces mild dried Anaheim chili peppers
5 garlic cloves -- peeled
2 tablespoons water
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground caraway seeds
1/4 teaspoon freshly ground coriander seeds
1 1/2 teaspoons salt
To top off jar: -- Extra virgin olive oil for topping off
1. Soak the chili peppers in tepid water to cover until softened, 45
minutes to 1 hour. Drain and remove the stems and seeds. Place in a
blender or food processor with the garlic, water, and olive oil and
process until smooth, stopping occasionally to scrape down the sides.
2. Transfer the mixture to a small bowl and stir in the caraway,
coriander, and salt. Store in a jar and top off, covering the surface of
the paste with a layer of olive oil. Whenever the paste is used, you must
always top off with olive oil making sure no paste is exposed to air,
otherwise it will spoil.
Makes 1 cup
Variation: To make a hot harisa, use 4 ounces dried guajillo chili peppers
and 1/2 ounce dried de Arbol peppers.
Note: To make salsat al-harisa, harisa sauce, used as an accompaniment to
grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil,
2 tablespoons water, and 1 tablespoon finely chopped fresh parsley leaves.
Harisa is the most important condiment used in Tunisian cooking, and, in
fact, you need to make this recipe and keep is in the refrigerator before
attempting any other Tunisian recipe. It's hard to believe that so
essential a condiment could evolve only after the introduction of the New
World capsicum. Harisa comes from the Arabic word for "to break into
pieces," which is done by pounding hot peppers in a mortar although today
a food processor can be used. This famous hot chili paste is also found in
the cooking of Algeria, Libya, and even in western Sicily, where cùscusu
is made. In Tunisia it would be prepared fresh in a spice shop. The
simplest recipe is merely a paste of red chili peppers and salt that is
covered in olive oil and stored. Harisa is sold in tubes by both Tunisian
and French firms. The Tunisian one is better but neither can compare to
your own freshly made from this recipe.
Be very careful when handling hot chili peppers, making sure that you do
not put your fingers near your eyes, nose, or mouth, or you will live to
regret it. Wash your hands well with soap and water after handling chili
peppers.
Cuisine:
"North African/Maghreb"
Source:
"ChilliSauce dot org"
S(Formatted by Chupa Babi):
"June 2012"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 38 Calories; 2g Fat (47.6% calories
from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
205mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fat.
Nutr. Assoc. : 926642 927213 0 0 0 900252 0 0 0
