Description
Harissa is a hot sauce, known for unprecedented palette of its taste and aroma. Harissa is cooked in a sauce or paste. The first pasta began to make the harissa in Tunisia a few years ago. Tunisian harissa is notable for its incredibly spicy taste that goes well with meat, fish and vegetable dishes. Use the harissa as a salad dressing, add the pasta to spicy soups. It is believed that the harissa goes perfectly well with pasta and rice.
Ingredients
-
Pepper
3 piece
-
Coriander
6 Tbsp
-
Zira
6 Tbsp
-
Chili
40 g
-
Garlic
10 tooth
-
Salt
3 Tbsp
-
Olive oil
50 ml
Cooking
Wash the bell pepper. Fry it in a pan without oil until soft and charred skin.
Hot pepper place in a resealable bag. Let it to steam. So peppers will be easier to remove the skin.
When the peppers have cooled, select them from the package and remove the skin.
Cut hot peppers.
Clean the garlic and crush with the flat side of a knife.
Fry the coriander and cumin.
All the ingredients, except the olive oil, place in a blender. Whisk the vegetables, then gradually add the olive oil, continuing to whisk.
Harissa is ready! Put the harissa into a clean jar. Pour on top olive oil. Store in a jar with a lid in the refrigerator.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.