Harissa Hot Pepper Sauce Recipes
HARISSA (HOT PEPPER SAUCE)
Harissa is hot pepper sauce from North Africa. It works well as a baste, dip or marinade. If you cannot get asafoetida powder use garlic instead.
Provided by PinkCherryBlossom
Categories Vegetable
Time 10m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Place the chilies in a processor and chop until coarsely ground.
- Add the other ingredients and process until smooth.
- Thin with rapeseed oil if required.
Nutrition Facts : Calories 247.3, Fat 3.8, SaturatedFat 0.3, Sodium 4698.3, Carbohydrate 54.2, Fiber 12.3, Sugar 23.5, Protein 12.2
HARISSA - MOROCCAN HOT SAUCE
The fire engine color of this sauce is a sign of what is to come; harissa is hotter then hot. Once it is given a chance to sit for a while, the flavors of the lemon, cumin and chiles mix to make a wonderful sauce. Used sparingly it adds zest to stews, soups, and casseroles, it is also great served with lamb and beef. Added to dips it kicks things up just a tad. Be careful it is HOT! Source: Condiments by Kathy Gunst
Provided by Chef Shadows
Categories Sauces
Time 1h21m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Place the chiles in a medium saucepan and cover with cold water.
- Place over high heat and let the water come to a boil.
- Remove from heat and let sit for about an hour.
- Drain the chiles and place in a blender or food processor along with the salt and garlic.
- Blend the mixture and add the lemon juice, bit by bit, to keep the mixture moving. ( If the peppers don't seem to be blending, add additional lemon juice as needed.).
- Once the mixture is thoroughly blended, remove and place in a small glass jar.
- Stir in the cumin and smooth the mixture down.
- Pour enough olive oil over the "harissa" to completely cover the top.
- Cover and refrigerate.
- Makes about 1/2 cup.
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