Homestead Collective Recipe Archive

http://www.homesteadcollective.org/hcra/

Harissa

Dried peppers (5 New Mexican-sized, or 20 cayenne-sized, or 50 tabasco-sized)
1 cup hot water
1 Tbsp all-purpose flour
1/4 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground red pepper
1/8 tsp sugar
1/4 tsp caraway seeds, crushed
1/2 cup finely chopped onion
1 large clove garlic, minced
1 Tbsp vegetable oil
2 Tbsp no-salt-added tomato paste
1/8 tsp salt
2 tsp fresh lime juice

Remove stems and seeds from peppers; if using large peppers, cut them into smaller pieces. Place pepper skins in a small bowl, add hot water. Allow to rehydrate for 20 minutes.

Pour chiles and water into blender jar, cover, and process until smooth, stopping once to scrape chile residue from jar walls back into mixture.

Combine flour through caraway seeds in small bowl.

Cook onion and garlic in oil in a small skillet over medium-high heat, stirring constantly, 5 minutes or until onion is tender. Add flour mixture, mix well. Cook 1 minute, stirring constantly. Gradually add chile mixture; cook over medium heat, stirring often, until mixture is thickened and bubbly. Remove from heat and stir in tomato paste and salt. Let cool 5 minutes.

Pour mixture into blender jar and add lime juice. Cover, and process until smooth, stopping once to scrape residue from jar walls back into mixture. Allow to cool. Refrigerate.

Yields about 1 cup.

From Low-Fat, High Flavor Cookbook, p. 66.

This recipe was added: 8 July 2012