Harissa
A sign of the popularity of North African food in France is this hot sauce, which is now prepared and sold in open-air markets and grocery stores throughout the country. In Tunisia, Morocco, and Algeria, the recipes vary slightly from village to village. I have seen it used today in salads, in bourride, in rouille, and in soups.
A great source for prepared harissa is Pereg Gourmet Spices (pereg-spices.com).
Recipe information
Yield
about 1 cup
Ingredients
Preparation
Step 1
Cut the stems from the peppers, remove half the seeds, and soak the peppers in warm water until soft; drain, and squeeze out any excess water. Then grind the peppers—either as North African Jews do, in a meat grinder, or in a food processor using the steel blade with 1/4 cup of the olive oil, the garlic cloves, cumin, coriander, and salt. The consistency should be that of a thick purée, and the color bright red. Place in a jar, pour the remaining olive oil over the harissa, cover, and refrigerate.
Step 2
Let sit for a few days before using, until the harissa becomes less opaque. Use sparingly, because it is very hot.
