Harissa
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 172, total fat 15 G., saturated fats 1 G., proteins 2 G., carbohydrates 10 G., fiber 4 G., cholesterol 0 mg, sodium 118 mg, sugar 5 G.
Calories 172, total fat 15 G., saturated fats 1 G., proteins 2 G., carbohydrates 10 G., fiber 4 G., cholesterol 0 mg, sodium 118 mg, sugar 5 G.
This spicy North African sauce can be served with baked or fried chicken, used as a marinade for pork chops or grilled steak, or added to regular mayonnaise to create a unique sauce. Two types of dried chili peppers are used for a richer flavor. The spiciness of the harissa can also be adjusted by adding peppers with or without the hot seeds. Homemade harissa will keep in the refrigerator in a tightly sealed container for up to two weeks.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 10 dried New Mexico chili peppers (55 g)
- 8 dried guajillo peppers (40 g)
- 0.5 tsp whole coriander seeds
- 0.5 tsp whole cumin seeds
- 1/4 cup vegetable oil
- 1 tbsp coarse salt
- 6 cloves garlic, coarsely chopped
- Juice of 1 lemon (about 2 tbsp)
We recommend
Recipes with similar ingredients: guajillo pepper, lemon juice, garlic, harissa sauce, coriander, cumin
Cooking the dish according to the recipe:
- If you prefer a spicier harissa, add the chili peppers with the seeds. If you prefer a milder flavor, cut the peppers and remove the seeds. Tear the chili peppers into large pieces and place them in a medium bowl. Carefully pour 4 cups of boiling water over them and set them aside to soften, about 20 minutes.
- Meanwhile, place the coriander and cumin seeds in a small skillet and toast over medium heat, swirling frequently, until fragrant and lightly toasted, 2-3 minutes. Transfer the spices to a blender, add the vegetable oil, salt, garlic, and lemon juice, and blend until smooth. Drain most of the water from the peppers, reserving 1 tablespoon.
- Add the chili and water to a blender and blend on high speed until very smooth, about 2 minutes. Season with harissa and transfer to a container with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.
Categories:
Similar recipes
