A fiery condiment from North Africa enjoyed by Algerians, Tunisians and now you!
So far, Harissa is my favorite condiment in my world culinary journey and I hope you have the time to give it a try. I think you will be pleased, unless of course, you ONLY like bland food. In that case, STOP right here, don’t waste your time on this blog, you are welcome.
The ‘bones’ of this condiment is actually roasted peppers. You have many options for roasting peppers. I have an electric oven/stove combo so I broil them in the oven on the top rack. I could roast them on my electric burners but I’m kinda lazy and broiling them is less me-intensive. I think the best way to roast them is on hot coals. It’s VERY easy to roast them on a gas burner or gas broiler. I had a wonderful little gas stove/oven in Texas, her name was Tapan, she was born in 1969, olive green, a REAL beauty, *sniff*, I miss her (Clare de Lune playing in the background).
If you are really pressed for time you can always purchase harissa.
I made a small batch of this stuff so I only used 3 mild peppers. A lot of Harissa recipes use hot peppers but there is so much heat in the spice mixture I like to use mild peppers. If you are a fan of high Scoville scores, feel free to use Thai Prik Kee Noos, Ghost Peppers, Serranos, Jalapeños etc. For us, it’s Sweet Bell Peppers and Anaheim chiles.After roasting the peppers, just grind the spices and blend in a food processor. If you don’t have one, you can use a blender but you will have to scrape down the sides often but very doable.
My favorite use for this condiment is in any egg dish. You just add as much as your preference to scrambled eggs, egg burrito, egg sandwich…..SO easy. I also use it for blander Frankenfoods to liven them up. Yep, we eat Frankenfoods. In fact, we keep some on standby in the freezer for those times when life gets ahead of our meal planning. More so when Miss B was the center of our universe;P Not proud but life will go on.Someday, I will show you how to make this beauty…Notice the dripping Harissa off of the melted cheese and egg, dancing with joy at
10am ahem, early morning.
- 1 Tbs cumin powder
- 1 Tbs coriander seed
- 1 Tbs fennel seed
- 1 Tbs paprika
- 1 Tbs chile flakes
- 1 sweet bell pepper, you choose the color
- 2 anaheim chiles
- olive oil
- Keep in fridge for 1 week, cover with olive oil if desired.
- Grind fennel and coriander seed in spice grinder or mortal/pestle, set aside.
- Roast peppers until charred, place in a plastic bag to sweat for 15 minutes, peel skin and discard.
- Add all ingredients to a food processor or blender and blend.
- Add olive oil until you reach a medium thickness consistency, like mayo.