Too Many Peppers? Time for Harrissa

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Sami Grover Photo
Sami Grover

It's not all failure in my garden this year. Just as I am learning all about preserving zucchini, so too hot peppers show no sign of stopping. Now I like spicy food as much as the next person, but I can only eat so many salsas and stir fries in one summer.

The other day though, a Moroccan friend came to visit and urged me to make some harrissa - a traditional Tunisian spice paste that can be used for everything from dipping to spice rubs. (Reda tells me it also makes a great addition to Hollandaise!) And it's a great way of preserving the harvest for a few months without the need for canning or freezing.

He passed on the following recipe - which can also be made with dried peppers:

INGREDIENTS

3 fresh hot peppers deseeded
3 garlic cloves, minced
2 teaspoons cumin seeds, toasted and ground
1 teaspoon salt
Extra-virgin olive oil for filming
(or dried peppers, soaked in hot water for 1 hour)

PREPARATION:

  1. Drain the peppers, if using dried. In a blender, combine the peppers, garlic and seasonings. Puree to a paste. Pack in a jar and film the top with olive oil. Seal and refrigerate. This keeps for around 3 to 6 months

    Thanks Reda for the recipe!

This recipe appears in: Vegetarian
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