Harissa Sauce For Canning Food

HARISSA SAUCE FOR CANNING

Steps:

• Soak the chilies in hot water until they soften, about 20 minutes.
• Drain, reserving about 1/4 cup of the soaking liquid.
• In a blender or food processor, blend the chilies with the garlic, salt and about 3 tablespoons of the soaking liquid.
• Blend until you achieve a uniform paste; set aside.
• In a large pot, bring the tomatoes, onions, sugar, vinegar, red pepper, cumin and coriander to a boil.
• Reduce the heat and boil gently, uncovered, until the mixture has the consistency of a thin tomato ketchup, about 25 minutes.
• Stir frequently to prevent scorching.
• Prepare jars and lids; bring water in canner up to boiling.
• After the tomatoes have reached preferred consistency (or after 25 minutes), add the pureed chili mixture to the tomato mixture.
• Season with salt.
• Bring it all back up to a boil and continue to boil for 5 minutes, stirring frequently.
• Ladle the hot sauce into the hot jars, leaving 1/2 inch of headspace.
• Run a plastic knife down the sides to remove air bubbles.
• Wipe the rims of the jars with a clean, wet paper towel, then center lids on the jars.
• Screw on bands until they are fingertip tight, taking care not to overtighten.
• Place filled jars in canner, making sure they are completely covered with boiling water by at least an inch.
• Put the lid on the canner and return to a boil once it reaches a rolling boil, let the jars process for ten minutes.
• Remove the jars to cooling rack or a tea-towel protected countertop to cool.
• Best flavor develops after two weeks.

HARISSA SAUCE

Steps:

• Saute onion and garlic in 1 or 2 tablespoons of olive oil until soft and translucent, about 5 minutes. Let cool. Mix all ingredients in food processor and serve at room temperature with fish.

CHICKEN AND CHICKPEA TAGINE WITH APRICOTS AND HARISSA SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.
• Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
• Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.

HARISSA

Steps:

• Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers.
• Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
• Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers.
• Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
• Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

HARISSA SAUCE

Steps:

• Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.
• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

HARISSA SAUCE

Steps:

• Remove the seeds from the chili peppers and soak the pepper in water for 1/2 to rehydrate. Heat cumin, caraway and coriander seeds over low heat for one minute. Put all the ingredients in a blender and blend until smooth.
• From Margarita's International Recipes.