Tired of bland and boring hot sauces?
Discover the secret recipe for the tastiest and spiciest Harissa sauce you’ll ever try.
Say goodbye to store-bought and hello to homemade with this foolproof guide.
Hello, and welcome to Harissa recipe After washing 9 ounces (250 gr.) of fresh red chili peppers really well, remove the pedicel/ stem Start cutting each pepper into four pieces Now leave it in a ventilated area overnight, not exposed to direct sunlight
We want to decrease the amount of water that exists already in the chili pepper 24 hours later, we see the chili peppers have started to dry out We shouldn’t use a Mixer/ Belnder, We use rather a Food Processor or a Meat Grinder This is the intended texture of our Harissa
We spread the chili Harissa in a wide, flat plate, and toss a generous amount of salt on it. Yes, put a lot of salt please 🙂 and leave it in a ventilaed area, overnight The next day… Add 4 tablespoons of good olive oil to the Harissa,
And stir it, till the chili pepper absorbs almost all the oil remove any imperfections from the lemon cut the lemon into small pieces, and stir them all. Now, in a boiling water, We dip a jar of glass and it’s lid, and sterilize them for a minute
Then let them dry out. Don’t infect them with towels Now we put our Harissa in the jar, and press it lightly down, with a spoon Add around 3 table spoons of olive oil on top. It should isolate the Harissa from air
Now cover the jar, but don’t tightly close the lid. leave it relased a bit. 72 hours later, our Harissa is ready to add a rich, flaming taste to all of our soft cheeses: Mozarella, Farmer Cheese, Cottage Cheese, Ricotta, Feta, Cheese Curds, or Cream Cheese like Philadelphia.
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