Harissa
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Harissa
A Moroccan condiment of red chiles, usually very spicy, this version cuts the heat with roasted red pepper and can be used to add a medium spice to chummus or with chicken or even eaten on its own.
Times
- Ready Time : 0 min
Servings
Ingredients
- 1 roasted red pepper (from jar or homemade)
- 10 dried red chile peppers (I like guajillos), soaked in water for at least an hour
- 3 cloves garlic
- 1/2 teaspoon salt
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1 teaspoon olive oil
Directions
Remove stems and seeds from peppers. Place all ingredients in a food processor and pulse until pureed. Enjoy in place of ketchup as a spicy condiment.
About Tamar Genger MA, RD
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Two things, first, I learned to make harissa with a pinch of caraway. And two, why cut the heat? I say turn it up with a couple of red habaneros or scotch bonnets! Ummm, tasty! ;0)
Hmmm, caraway, I never have used that in anything, might have to try it. About the heat it just depends on your preference, I like that I can eat more of this, but obviously to each his own, my husband likes it spicier too.
where can you get dried red chile peppers? Can you use the hot cherry pepper slices from the jar instead?
I don’t know about the jarred and how spicy they are. It is a flexible recipe so it is worth a shot. Many dried hot peppers don’t need hashgacha so they are easy to find – see this http://www.crcweb.org/kosher_articles/peppers.php