Discover the secret to making the perfect homemade harissa – the fiery and flavorful North African condiment that will elevate any dish! In this video, we’ll show you how to make your own harissa at home and explore its rich history and cultural significance. Prepare your taste buds for a spicy and satisfying experience!
Recipe:
8 small dried ancho chilies, (can mix new Mexico and guajillos)
5 cloves garlic, minced
2 tablespoons tomato paste
4 tablespoons extra-virgin olive oil
2 teaspoons ground coriander, toasted
1 teaspoon Ground Caraway, toasted
1 teaspoon Ground Cumin, toasted (optional)
2 teaspoons cayenne
1 each lemon, juiced
to taste salt & pepper
1. Remove the stems and seeds of the Ancho chilies and discard. Then cover them with boiling water and let stand until softened, about 10 minutes. Drain well and puree in a mini food processor.
2. Puree the chilies with the garlic, tomato paste, olive oil, salt, and spices. Add a drop or two of lemon juice.
3. Harissa can be stored in the refrigerator for up to a month.
Good morning people this is Chef olive kitchen on fire I am in my studio and I was going to show you a little bit how it works that is why I shot all my videos I shoot all my videos my classes I do virtual classes now um this is how
I cook with those two little guys right here they’re pretty powerful but that’s all and my small oven because I want to show you that you can cook with with tools it’s not tools that’s going to make you a chef it’s the knowledge that we’re going to give you I have a whole
Kitchen in the back I have another Kitchen in berol but this is just to show you this is my studio so you understand how what am I doing here cool paper so I can cut a bunch of whatever okay here there’s a bunch of stuff I’m
Going to put them in there in the bowl because going be a mess very soon and what you want to do is you want to get that seedless okay get those guys just like that out go let’s use a big bow let’s not make a mess ready boom hot
Water D those spices in there whole spice you see that I’m going to toast them I don’t know very quick right now boom done see it was really fast now right away put that in there now remember it’s hot okay so I’m going to go And let’s gr this guys okay check it out I okay put that in there all our spice smoked paprika no a little bit let’s do a little olive oil right now I like it so yeah seeds in there don’t make sure the seat don’t go in oh smells very strong
Yeah all right let’s see all right nice pretty cool huh yep that’s it har is
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