Tunisian Harissa Sauce Recipes
TUNISIAN HARISSA
This is a popular Tunisian condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and it is widely used in Tunisian cuisine. I add it to anything I want to spice up; in my home we use this just about everyday.
Provided by Asma Khalfaoui
Categories Side Dish Sauces and Condiments Recipes
Time 1h
Yield 192
Number Of Ingredients 5
Steps:
- Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.
Nutrition Facts : Calories 9.8 calories, Carbohydrate 1.9 g, Fat 0.3 g, Fiber 0.9 g, Protein 0.4 g, Sodium 26 mg
TUNISIAN HARISSA
Harissa is a blend of spices with red pepper and garlic. Its consistency is like tomato paste. It is used in Tunisia and Algeria, and probably all over North Africa, to add rich, spicy, hot flavor to prepared food. It's also used as a snack, spread on french bread (or other bread) that has been spread with olive oil. You can use harissa in many other dishes, just to spice things up!
Provided by Mme M
Categories Sauces
Time 40m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut off the tops of the dried red peppers, and deseed them.
- Soften them in a bowl of water for a half hour, then put them in a colander to drain them a bit.
- Take the skins off the garlic.
- Put them in a blender, add the red peppers, the salt, caraway, coriander, and 1 teaspoon of water.
- Also, add 1 tablespoon olive oil.
- Blend this until it is like a paste.
- Add olive oil to taste.
- The oil will lessen somewhat the intensity of the spice.
Nutrition Facts : Calories 73.5, Fat 2.7, SaturatedFat 0.4, Sodium 451.1, Carbohydrate 12.5, Fiber 4.8, Sugar 6.5, Protein 2
TUNISIAN HARISSA SAUCE
From vegetarian recipe site. Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, red chili powder, caraway as well as some vegetable or olive oil. In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a chickpea soup usually eaten for breakfast.
Provided by Sharon123
Categories Peppers
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Pour boiling water over chilies and soak until reconstituted and completely soft, about 20-30 minutes.
- Drain and remove seeds and stems. Blend chilies with garlic and olive oil in a food processor.
- Add salt and spices and blend to form a paste, adding a little bit more olive oil, if necessary.
Nutrition Facts : Calories 302.4, Fat 28.1, SaturatedFat 3.8, Sodium 1174.1, Carbohydrate 12.9, Fiber 2.6, Sugar 3.1, Protein 3.1
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- Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
- Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
- Make the harissa paste. Run the food processor, and while it’s running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
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