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Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post
Jul 31, 2009
This hot sauce, which varies from village to village in Tunisia, Morocco and even Algeria, is delicious on falafel and grilled meat. And a teaspoon of it is said to be able to cure the worst cold. The harissa benefits from two days refrigeration before being served.
Active time: 10 mins; Total time: 30 mins
Make Ahead: Harissa can be frozen for up to 1 month. It is best to freeze it in smaller serving portions.
Storage Notes: Harissa can be refrigerated, tightly covered, for up to 7 days.
Where to Buy: Hot red New Mexico chile peppers are available at well-stocked grocery stores.
Servings: 16
Yield: (makes 1 cup)
Ingredients
4 ounces (about 18 total) dried hot red new mexico chile peppers
1/2 cup extra-virgin olive oil, plus more as needed
7 or 8 medium cloves garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon coarse salt, or to taste
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Directions
Cut off the stems and soak the peppers in warm water until soft, about 20 minutes; drain and squeeze out any excess water.
In the bowl of a food processor, add the peppers, 1/4 cup of the oil, the garlic, cumin, coriander and salt and process until it becomes a thick puree, the color of deep red salmon. Transfer to a jar and pour the remaining oil on top. Cover tightly and refrigerate for two days before using, for best flavor. Taste and adjust the salt as needed before serving.
Use sparingly, as it is quite potent.
Recipe Source
Adapted from Joan Nathan's "The Foods of Israel Today" (Knopf, 2001).
Tested by Jane Touzalin and Ann Maloney.
Email questions to the Food Section.
Email questions to the Food Section at food@washpost.com.
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Nutritional Facts
Calories per tablespoon: 85
% Daily Values*
Total Fat: 7g 11%
Saturated Fat: 1g 5%
Cholesterol: 0mg 0%
Sodium: 140mg 6%
Total Carbohydrates: 5g 2%
Dietary Fiber: 2g 8%
Sugar: 3g
Protein: 1g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
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