Harissa Sauce
Ingredients:
- 10 Baklouti chili peppers, stemmed and seeded
- 2 red bell peppers, roasted, peeled, and seeded
- 4 garlic cloves, peeled
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 1 teaspoon cumin seeds
- Salt, to taste
- Olive oil
- 1 tablespoon lemon juice (optional)
- 1 teaspoon smoked paprika (optional)
Instructions:
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Prepare the Baklouti Peppers: a. Clean the Baklouti peppers by removing the stems and seeds. b. If desired, for a milder harissa, use fewer Baklouti peppers and increase the number of roasted bell peppers.
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Roast the Spices: a. In a dry skillet over medium heat, toast the coriander, caraway, and cumin seeds until fragrant, about 2-3 minutes. b. Grind the toasted spices using a mortar and pestle or a spice grinder.
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Blending: a. In a food processor or blender, combine the prepared Baklouti peppers, roasted red bell peppers, garlic, ground spices, and salt. b. Blend to a smooth or slightly chunky paste, according to your preference. c. If the mixture is too thick, you can add a bit of olive oil or water to reach the desired consistency.
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Seasoning: a. Taste the Harissa and adjust the seasoning, adding more salt if necessary. b. If desired, you can also add lemon juice and smoked paprika to enhance the flavor.
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Storing: a. Transfer the Harissa to a sterilized jar. b. Pour a thin layer of olive oil over the top to preserve the Harissa. c. Store in the refrigerator. It should stay fresh for up to a month.
Notes:
- Adjusting Heat: If Baklouti peppers are too hot, feel free to adjust the ratio between Baklouti and bell peppers to suit your taste.
- Serving Suggestions: Harissa can be used as a condiment, marinade, or ingredient in a variety of dishes like stews, couscous, or mixed with yogurt as a dip.
Enjoy your flavorful and spicy traditional Baklouti Harissa!