Learn how to make a Harissa Recipe! – Visit http://foodwishes.blogspot.com/2012/03/harissa-once-you-go-tunisian-other-hot.html for over 675 additional original video recipes! I hope you enjoy this Harissa, Tunisian Hot Chili Sauce Recipe!
These shows are good. That being said there’s no point using all these hot peppers if you take out the seeds. The seeds hold the heat. One uses habanero bc it’s so hot. If you want to take out the seeds just use a less hot pepper.
I've been wearing tam o' shanters and glengarries for about 25 years… and I'm half Trinidadian; that pepper is a scotch bonnet ;p Oh, and we don't use metal spoons with our hot sauces, the acid reacts with the metal. Wood or ceramic is best. Plastic is ok, but if you don't clean it immediately, the plastic can also react with your hot sauce! Store in ceramic or glass!
This is the first thing you have produced that was extremely disappointing. Harissa does not have Habanero, or Bell pepper. I am so unhappy with you. Look up the recipe! Shame on you John.
i searched for harissa to see how people around the world make our food and as a tunisian THAT IS NOT A HARISSA, HE DOESNT EVEN PRONOUNCE IT CORRECT( ik that this video is so old)
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good respi
Anybody know the shelf life of this sauce?
These shows are good. That being said there’s no point using all these hot peppers if you take out the seeds. The seeds hold the heat. One uses habanero bc it’s so hot. If you want to take out the seeds just use a less hot pepper.
this recipe is very inspiring!
i look back at this….what is your problem with heat??
I read the title as "hairless recipe" and I was like "I'd hope so"
This looks like something you add to tomato soup
My friend and I made it! So tasty! Thanks for the recipe 🙂
Excellent video recipes + dad jokes = subscribed
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Scotch bonnets are not habanero it’s similar though. Scotch bonnets are sweeter
from tunisia this food name's slata mechwiya in tunisia
Only one habanero??
You’re a pussy.
If you remove seeds from hot peppers that really beats the purpose of making "a hot sauce"
You ever asked yourself why we don't BBQ things on our kitchen flames? Think about it.
I've been wearing tam o' shanters and glengarries for about 25 years… and I'm half Trinidadian; that pepper is a scotch bonnet ;p Oh, and we don't use metal spoons with our hot sauces, the acid reacts with the metal. Wood or ceramic is best. Plastic is ok, but if you don't clean it immediately, the plastic can also react with your hot sauce! Store in ceramic or glass!
This is the first thing you have produced that was extremely disappointing. Harissa does not have Habanero, or Bell pepper. I am so unhappy with you. Look up the recipe! Shame on you John.
It is red, not orange!
i searched for harissa to see how people around the world make our food and as a tunisian THAT IS NOT A HARISSA, HE DOESNT EVEN PRONOUNCE IT CORRECT( ik that this video is so old)
Is the Thee Burger Dude? His voice/cadence is identical
Chef John, you crack me up! Not only are your recipes delicious and informative. Humour should be a must for all! Keep the jokes rolling. 😂👍🏼
"once you go tunisian, the other sauces aren't as pleasin'"
Amazing Video🌶🌶🇹🇳🇹🇳
fyi, scotch bonnet is a different pepper than the habanero
Best iteration on YouTube!
I'm Tunisian and I've never seen Harissa look like this it's way too liquidy, but I'm sure it's very yummy anyway
You can't swap out Baklouti peppers for any old pepper that happened to be big and red.
Scotch Bonnets are not habaneros.
Nice recipe! I think the caraway seeds are the one ingredient that you just can't miss in a harissa. Everything else is up for debate, somewhat.