Harissa, a staple in North African cuisine, is a fiery yet delicious chile sauce popular throughout Morocco, Algeria & Tunisia. It can be served as a condiment or a dip for a warm crusty bread. Harissa is perfect for Tagines & Couscous to give the dish it’s prominent pungent chile taste. Please Click Here to see my —>Chicken Tagine with Olives & Presreved Lemons Recipe.
The Chiles that Harissa is made from were not indigenous to North Africa. The Spanish conquistadors introduced them to the Old World in the early 1500s upon there return from the Americas. In Tunisia, where the Harissa originated, the sauce is mixed liberally with almost every dish. On the other hand Moroccans like to serve Harissa on the side as a condiment, adding it to an individual taste. Depending on the variety of chili pepper that you use, you can make it as hot or mild as you like. I wore rubber gloves while working with these hot chilies and remember not to touch your eyes. Be sure to wash your hands with soap & warm water.
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Recipe adapted from: Ghillie Bhasan's Book, flavors of Morocco
& Kitty Morse's Book, Cooking at the Kasbah
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INGREDIENTS
12 Dried Chiles
4 Garlic Cloves
1/2 cup extra virgin olive oil
1 tsp sea salt
1 teaspoon whole & ground cumin
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METHOD:
Wearing Rubber gloves, open the chiles and remove the seeds. With scissors, cut the chiles into small pieces. Place in a bowl of warm water and soak until they soften, ab0ut 30 minutes to an hour.
Squeeze the water from the chiles. Place them in a blender with the garlic, olive oil, salt, and cumin. Process until smooth. Store in clean jar covered with oil in the refrigerator. Use within 6 months.
xo
by Sara
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