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:
|3||fresh hot peppers deseeded|
|3||garlic cloves, minced|
|2 teaspoons||cumin seeds, toasted and ground|
|Extra-virgin olive oil for filming|
- 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!