Enjoy cooking
Browse through over
1,000 tasty recipes
Home » , » mild harissa recipe

mild harissa recipe

Written on Sunday, August 21, 2016 | 1:57:00 PM

Makes about : 1 cup

Ingredients : 
- ½ ounce chile negro (pasilla) chiles (about 4), stemmed and seeded (see Tip)
- ½ ounce ancho chiles (about 2), stemmed and seeded (see Tip)
- 1 medium red bell pepper
- 1 teaspoon caraway seeds
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 4 garlic cloves
- 2 teaspoons kosher salt
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil, plus extra for coating the top

*tip :  It’s best to wear gloves when working with hot chiles as their oily residue can stick to your fingers long after you’ve finished the task. 

Preparation Method :
1) Bring a small pot of water to a boil. Combine the dried chiles in a heatproof bowl and cover with the boiling water. Cover the bowl with plastic wrap and set it aside for the chiles to soften, 1 hour. 

2) Meanwhile, roast the red bell pepper by setting it directly over the gas flame of your stove, rotating it often with tongs, until softened and charred all over, about 25 minutes. (Alternatively, set the pepper on a foil-lined baking sheet about 4 inches from the broiler set on high, turning every 3 to 5 minutes until softened and charred, 15 to 20 minutes.) Transfer the pepper to a bowl, cover it with plastic wrap, and set it aside until the pepper is cool enough to handle, about 15 minutes. 

3) Put the caraway, cumin, and coriander seeds in a dry skillet, and heat over medium heat until toasted and fragrant, about 3 minutes. Then grind them in a spice grinder. 

4) Peel the blackened skin off the red bell pepper and discard it. Remove and discard the stem and the seeds. Transfer the pepper to the bowl of a food processor. Drain the soaked chiles and add them to the processor. Add the ground spices along with the garlic, salt, lemon zest, lemon juice, and olive oil. Process until smooth. Transfer the harissa to a jar and pour a thin layer of olive oil over the top. Keep the harissa in the fridge for up to 1 month. 


To report any content that infringes your copyright, please (contact us) .

0 التعليقات :

Post a Comment