Ingredients
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1
-
2
-
4
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2
-
1
-
-
-
-
-
-
-
-
-
-
Directions
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, Delicious (but handle with care!) I can buy Harissa here as well mixed with cream cheese to be used as a sandwich spread-it costs a fortune and is not so versatile I am very happy to have found this recipe! Thank you so much for posting , 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
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Steps
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1
Done
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Place the Chiles in a Medium Saucepan and Cover With Cold Water. |
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2
Done
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Place Over High Heat and Let the Water Come to a Boil. |
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3
Done
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Remove from Heat and Let Sit For About an Hour. |
|
4
Done
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Drain the Chiles and Place in a Blender or Food Processor Along With the Salt and Garlic. |
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5
Done
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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.). |
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6
Done
|
Once the Mixture Is Thoroughly Blended, Remove and Place in a Small Glass Jar. |
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7
Done
|
Stir in the Cumin and Smooth the Mixture Down. |
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8
Done
|
Pour Enough Olive Oil Over the "harissa" to Completely Cover the Top. |
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9
Done
|
Cover and Refrigerate. |
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10
Done
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Makes About 1/2 Cup. |
