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THE KITCHN: Harness Tunisian flavor with homemade harissa
By Emily Ho, TheKitchn.com Entree September 18, 2013 Move over, ketchup and sriracha. When it comes to versatile red condiments, harissa is my absolute favorite. This Tunisian chili sauce is a fantastic shortcut to spice up a meal and can be used with meats, vegetables, couscous, roasted potatoes, scrambled eggs ... even as a dip for bread. The list is endless. I first encountered harissa in England and France, where it's often sold in tubes, jars or cans. Then one day last year, at a food swap, I traded for a jar of homemade harissa. It was much better than the store-bought versions, and ever since then I've made my own. Each batch is a little different, depending on my mood and the type of chilies I have on hand — some batches are superspicy, others more sweet, smoky, earthy or fruity. To make harissa, the chilies are blended into a thick paste with garlic, olive oil and aromatic spices such as caraway and coriander. (I like using cumin too.) Again, you can make it your own by adding a squeeze of lemon or herbs like mint, or even incorporating tomatoes or bell peppers. Use the sauce in traditional Tunisian and Moroccan dishes, or go wild and spread it on your pizza, hot wings, sandwiches and more. Harissa
Prep: 15 minutes Ingredients:
Optional additions: fresh lemon juice, preserved lemon, fresh or dried mint, fresh cilantro, sun-dried tomatoes, tomato paste, cayenne, paprika 1. Place the chilies in a heat-proof bowl; cover with boiling water. Let stand, 30 minutes. 2. Meanwhile, toast the caraway, coriander and cumin in a dry skillet over low-medium heat, occasionally shaking or stirring to prevent burning. When fragrant, remove from skillet. Grind spices with a mortar and pestle or spice grinder. 3. Drain the chilies, reserving the liquid. Remove and discard the stems and seeds. (Wear food-prep gloves to protect your hands.) 4. Combine the chilies, ground spices, garlic and salt in a food processor. With the processor running, drizzle in the olive oil; process to form a smooth, thick paste. For a thinner paste, blend in a little of the reserved chili soaking liquid. 5. Taste for seasoning; adding any of the optional ingredients you like. Transfer the harissa to a jar; cover the surface with a thin layer of olive oil. Cover the jar; refrigerate up to a month, adding a fresh layer of olive oil on the top each time you use the harissa. Note: For moderately spicy harissa, try a mix of guajillo and New Mexico chilies. Add heat with arbol or puya chilies. Add smokiness with chipotle or morita chilies. Add richness with ancho, mulato, or pasilla chilies. Nutrition information: Per tablespoon: 37 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 4 g carbohydrates, 1 g protein, 123 mg sodium, 2 g fiber. Emily Ho is a writer for the food and cooking blog TheKitchn.com. |