Real African Dishes: [MC-AllEthnic-Recipes] Mediterranean Dried Hot Chile Paste - Harisa

Thursday, October 4, 2012

[MC-AllEthnic-Recipes] Mediterranean Dried Hot Chile Paste - Harisa - 5g Carbohydrate; 2g Dietary Fibe

* Exported from MasterCook *

Mediterranean Dried Hot Chile Paste - Harisa

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces mildly hot dried guajillo chiles
2 ounces mild dried Anaheim chiles
5 large garlic cloves -- peeled
2 tablespoons water
2 tablespoons extra-virgin olive oil -- plus more for topping off
1/2 teaspoon freshly ground caraway seeds
1/4 teaspoon freshly ground coriander seeds
1 1/2 teaspoons salt

Soak the chiles in tepid water to cover until soft, 45 minutes to 1 hour.
Drain and remove the stems and seeds. Place in a food processor with the
garlic, water, and olive oil. Process until smooth, stopping occasionally
to scrape down the sides.

Transfer to a small bowl and stir in the caraway, coriander, and salt.
Store in a jar in the refrigerator, covering the surface of the paste with
a layer of olive oil. As you use the harisa, make sure to top it off with
a little olive oil so that it is never exposed to the air to prevent
spoilage. Properly topped off with olive oil so bacterial growth cannot
occur, harisa can be stored in the refrigerator for up to 6 months.

To make 'salsa al-harisa' or harisa sauce, used as an accompaniment to
grilled [favorites], stir together 2 Tablespoons harisa, 3 Tablespoons
olive oil, 2 Tablespoons water, and 1 Tablespoon finely chopped fresh
parsley leaves.

VARIATION: To make an even hotter harisa, use 4 ounces dried guajillo
chiles and 1/2 ounce dried de arbol chiles.

Makes 1 cup (16 one-tablespoon servings)

AuthorNote: Harisa is the most important prepared condiment used in
Tunisian and Algerian cooking and, in fact, you need to make this recipe
and keep it in the refrigerator before attempting any other Tunisian or
Algerian recipe. This famous hot chile paste is also found in the cooking
of Morocco, Libya, and even western Sicily, where they use it in fish
couscous. Harisa is sold in tubes by both Tunisian and French firms.
Although the Tunisian one is better, neither can compare to your own
freshly made from this recipe. Be very careful when handling hot chiles,
making sure that you do not put your fingers near your eyes, nose or
mouth. Wash your hands well with soap and water after handling chiles. If
you can't find the chiles I call for, use 4 ounces of any whole dried red
chiles.

Cuisine:
"Mediterranean"
Source:
"Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi):
"Sept 2012"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 38 Calories; 2g Fat (47.6% calories
from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
205mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fat.

Nutr. Assoc. : 926642 0 0 0 0 900252 0 0