Harissa

harissa4

30°C  in the shade. . . mid-November !  Nice, worrying maybe and great for this years chili harvest 🙂

I thought I had come to the end of transforming my gardens Calabrese (below) and Jalapeños with 3 different chili sauces when my friend Carol Reid strikes again by giving me a mountain of chili peppers and “vague” instructions on making HARISSA.  Harissa is a common spicy condiment used in North Africa.

peppercalabreses

We had conducted a very intense Harissa tasting at Carol’s house (yellow, red and green versions) and Sylvain (though head about to explode) was convinced that we needed this in our own fridge ….

So armed with wine (naturel si vous plaît) induced discussions around the table, I had enough information to make my own version which turned out fantastic and just beautiful to look at.

harissa1

To keeping with the vagueness of Carol’s recipe, I just sort of winged my version as well 😉  Here it is:

Filled up my blender jug about half way with partially seeded Calabrese Chili Peppers.  Added a very good glug of lovely Olive Oil, about 2 teaspoons of sea salt, a rounded teaspoon of both toasted and ground coriander and cumin seeds and a handful of fresh coriander leaves and stems.

Blend away and pour into a clean jar and store in the fridge.  Apparently keeps for months ! (not quite months, see update below)

harissa2

harissa3

We should be able to keep warm through winter now 😉

UPDATE:  Well maybe not through the “entire” winter as this sauce kept for only about a month in my fridge….  So make in small batches and eat it on everything 😉

Bon appetît !

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5 thoughts on “Harissa

  1. Pingback: Harissa « Marcey's Table

  2. Hello all ! Just to “warn” you … This RAW Harissa only kept for about a month in my fridge. I’ve updated the article….. We had almost ate all of our by that time anyway 😉

  3. Pingback: Shakshuka ! – GOOD food from the good life . . .

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