Harissa With Red Jalapeno Food

MOROCCAN HARISSA CHILI PASTE RECIPE WITH FRESH PEPPERS

Steps:

• Wash both kinds of peppers. Discard all the seeds and white membrane inside the sweet red pepper and most of the seeds in the hot chili.
• Coarsely chop the sweet red peppers. Use gloves while chopping the hot chili peppers.
• Place all ingredients, except the oil, in a deep heavy-bottomed pot and add about 1 cup of water. Cover and let simmer for 15- 20 minutes.
• Blend all ingredients to a paste and transfer to a saucepan or frying pan. Place over medium heat and add the oil.
• Keep stirring until all the water has evaporated and the sauce looks like a thick paste. Set aside to cool completely.
• Place the harissa sauce/paste in sterilized jars and keep in the fridge for up to a few weeks.
• You could also freeze all or some of the harissa. Pour it into a Ziploc and flatten it so portions can be broken off. Or use ice cube silicone trays; when frozen, transfer the cubes to a plastic bag.

HARISSA WITH RED JALAPENO

Steps:

• Pulse ingredients in a food processor until smooth. Season with salt. Refrigerate up to 2 weeks.

RED BELL PEPPER HARISSA

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
• Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, the salt. Mix in bell peppers and jalapeño. (Can be prepared 2 days ahead. Cover; refrigerate. Bring to room temperature before serving.)