Saturday, December 04, 2010
Because most recipes for harissa call for an array of reconstituted exotic dried peppers, I always considered it complicated and intimidating.
I decided to go the simple grocery store supply route, and used a fresh serrano pepper for a harissa I made to go with Moroccan vegetable stew (sweet potatoes, carrots, zucchini, onions, chickpeas, celery, and an array of North African spices like turmeric, coriander, ginger, clove, and cumin). It was not too overwhelmingly spicy, had a very nice color and consistency, and took about ten minutes to make.
Seed and roughly chop
1 red bell pepper
1 red serrano pepper
and cook them in a little olive oil. (If the fumes bother you, cover the pan. You can also roast the peppers in the oven.)
When the peppers are soft add
1 clove garlic
1 teaspoon ground coriander
1 teaspoon crushed caraway seeds
1 teaspoon sea salt
(If you are roasting your peppers, add a little olive oil.)
Mix everything up with a blender (immersion or otherwise).