Receta Harife, Or Harissa, But Not "Yemonite"
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Ingredientes
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Direcciones
- Do not remember the recipe, but did get this recipe for Harife from one of my warm luck guests that sounds pretty close, and is just wonderful the longer it sits. My thanks to the Ifrah's for the recipe notes, that I have quoted liberally.
- Harife has no exact quantities, just ingredients.
- Having said which, all ingredients are followed with the quote "to desired proportions"
- rehydrated red peppers (pick your own heat level)
- extra virgin olive oil (extra Virgin-our preference)
- cilantro
- garlic
- We usually make an half gallon jar, so these are my proportions (more or possibly less). The hotluck batch was a mix of ancho, thai, cayenne, and arbol peppers.
- Now the procedure: Usually we both de-seed and de-stem the rehydrated peppers, but this time we left the seed and placenta intact and just pulled the stems off after they had rehydrated.
- In a large food processor grind the peppers, add in a little extra virgin olive oil to make it gooey scoop this goo into a large bowl.
- Grind the garlic and add in a little extra virgin olive oil to make it gooey. scoop the garlic goo into the bowl with the pepper goo. stir the goos.
- trim the stems and fiberous stuff from the cilantro. grind the cilantro in the food processor-( no oil no goo in this step).
- stir the goos and cilantro together drizzle extra virgin olive oil into the bowl to semi liquify the goos.
- pour the pre-harife goo into a jar and top (literally) with extra virgin olive oil.
- cover jar with plastic wrap, and keep in the refrigerator.
- let age about one week, if you can wait which long!
- A North African (Tunisian) twist on this, is harissa. Jusy leave out the cilantro and garlic and stop the process after you have pepper goo.
- This is, generally served with couscous and mixed in with the broth by the individual to his/her taste and then poured over the semolina.