Esta es una exhibición prevé de cómo se va ver la receta de 'Harissa Hot Chili Paste' imprimido.

Receta Harissa Hot Chili Paste
by Global Cookbook

Harissa Hot Chili Paste
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 3 ounce Mild and warm chilies, dry mix of anchos, New Mexican and, guajillos
  • 1 x Clove garlic, crushed with salt
  • 1/4 tsp Salt, for above
  • 1 tsp Coriander, grnd
  • 1 tsp Caraway seed, grnd
  • 1 x Red bell pepper, roasted
  • 1 tsp Fine sea salt Extra virgin olive oil

Direcciones

  1. Stem Seed and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30 min. Drain; wrap in cheeseclothe and press out excesss moisture. Do the same for the red Bell Pepper. Grind chilies in food processor with garlic spices, red bell pepper, and salt.
  2. Add in sufficient oil to make a thick paste. Pack the mix in a small dry jar; cover the harissa with a thin layer of oil, close th with a lid and keep refrigerated. Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.
  3. Table harissa sauce.
  4. Serve at the table as an accompaniment to meat or possibly fish, the heighten the flavor of salads, or possibly as an accompaniment to Tunisian couscous: Combine 4 tsp. harissa paste, 4 yeaspoons water, 2 tsp. olive opil, and 1 or possibly 2 tsp. fresh lemon juice in a small bowl and blend well makes 1/4 c..