HARISSA

 

2014-08-10 14.39.02

2014-08-10 14.36.39

VIBES: Lauryn Hill “REBEL”

I first experienced Harissa as a condiment at Cleo in Hollywood. It was served on the side of most of the dishes, and also as a main ingredient in others. It seems there are a million variations of this chile paste, this recipe is a combo of an Ottolengi recipe from the book “Plenty” and a few others. Note that the chile de arbol, is the smallest hottest chile in this recipe. You can add more or just omit it completely depending on your tastes. Ive served this with roasted potatoes. Eggs. Hummus and pita. Its super versatile. You can mix with ketchup and put it on a burger. Toss with pasta. Toss with roasted veggies. You get the picture.

2 dried ancho chiles – stems removed

2 dried guajillo chiles – stems removed

1 small chile de arbol

1/4 cup red wine vinegar

olive oil

juice of one lemon

1 red bell pepper

1/4 tsp coriander seeds

1/4 tsp caraway seeds

1/2 tsp cumin seeds

1/4 tsp of nutmeg

1 small red onion diced

3 garlic cloves roughly chopped

1/2 tsp tomato paste

1/2 sea salt

1/2 tsp cracked pepper

1/2 tsp turbinado sugar

1 tsp olive oil

-Soak dried chiles in red wine vinegar, 1 TBSP of olive oil, lemon juice for 30-45 minutes.

-Meanwhile add olive oil to sauté pan, and sauté onion and garlic on medium low heat until golden brown. About 10 mins.  Remove from heat and let cool.

-Place the red pepper on a baking sheet under broiler. Broil until charred, and blackened in spots. Turning to char on all sides evenly. Remove from oven to cool.

-Dry toast spices in a small pan over low heat. About 2 mins. Remove from heat and grind into a powder with a mortar and pestle.

Remove stem from broiled bell pepper, and add all ingredients to a food processor. Process until smooth, drizzle extra olive oil if mixture seems too thick. Season to taste with additional salt or spices as necessary. Store in airtight container in fridge.

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