Tunisia's essential chilli sauce, harissa is made by soaking dried red chillies and pounding them with garlic and cumin. Kept in a jar, this sauce is a practical spicy companion for picnic baskets.
Remove the stems and seeds from the dried red chillies and soak them in hot water for 15 minutes.
Pound the drained chillies together with the garlic, cumin, coriander seed, salt and lemon juice in a mortar or food processor until you have a smooth paste.
Transfer the paste to a jar, seal the top with a thin layer of olive oil, and store in the fridge.
Weighting the chillies down so they stay submerged while soaking softens them more evenly. Renewing the layer of olive oil on top after each use keeps the harissa fresh for months.
For a smokier aroma, you can briefly toast the dried chillies in a dry pan for a few seconds before soaking.
Admin DadaGastro · verified in test kitchenBiberleri 15 dakika değil 30 dakika ıslattım, yine de bazıları tam yumuşamamıştı ve sos pürüzsüz olmak yerine biraz taneli kaldı; belki daha büyük parçaları kullanmam gerekiyordu.
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