Username:
Password:

Forgot your password?


Course:
Appetizer  (61)
Beverage  (9)
Breakfast  (30)
Dessert  (24)
Dressing  (16)
Entree  (209)
Lunch  (3)
Sauce  (56)
Side Dish  (101)
Snack  (15)
Soup  (65)

Base:
Beef  (77)
Condiment  (48)
Dairy  (21)
Dressing  (8)
Egg  (7)
Fruit  (8)
Goat
Grain  (49)
Grain/Pasta  (40)
Lamb  (3)
Mutton  (2)
Noodles  (7)
Other  (16)
Pasta  (13)
Pork/Ham  (25)
Poultry  (81)
Seafood  (33)
Vegetable  (151)





PHPRecipeBook 4.08

Recipe Name: Harrissa sauce Submitted by: Ryan
Source: Source Description:
Ethnicity: Ethiopian Last Modified: 9/23/2019
Base: Condiment Comments:
Course: Sauce  
Difficulty: Easy
Preparation Time: 10-30 Minutes
Number of Servings: 12

Ingredients:
1 (to 2) pepper, red bell
1/2 Teaspoon(s) coriander seeds
1/2 Teaspoon(s) cumin seeds
1/2 Teaspoon(s) caraway seeds
1 1/2 Tablespoon(s) oil, olive
1 coarsely chopped onion, red
3 seeded, coarsely chopped chilies, red
1 1/2 Teaspoon(s) tomato paste
2 Tablespoon(s) freshly squeezed lemon juice
1/2 Teaspoon(s) Sea salt
Directions:

Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.

Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.

Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized.

Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.

Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

Scale this recipe to Servings [?]