Thursday, August 7, 2008
In an attempt to overcome my mid-summer slump I decided to try to make a North African chili
sauce called Harissa that I had been reading about lately. I was bored and it seemed like the perfect way to spend a hot and humid Wednesday afternoon. ( That was sarcasm. I am an idiot.)
The sauce itself is easy enough. I used about 8 dried New Mexico chili's and two Thai chili's that I soaked in boiling water for about a half an hour. Wearing rubber gloves I removed the stems and seeds and put the bits into a blender. Notice I say blender here and not food processor. You should use a food processor...I should have used my magic bullet. Alas, I didn't. I used the fucking blender. So be it. I tossed in 4 garlic cloves, 1tbs ground coriander, 1/2 tbs cumin, salt, pepper, and dried cilantro. I blended it all together using a little bit of the water the chili's soaked in so as to avoid too much olive oil...which I added about 1tbs of. I tasted this as I went because I am hardcore like that. I suggest you be hardcore like that also or this will end up tasting like butt. I put the whole bunch into an empty artichoke jar and put a layer of olive oil on top. This will keep for awhile in the refrigerator. ( 1-2 months) To be honest, I wouldn't suggest making this unless you're really bored. It wasn't exactly worth it. Though I did use it in dinner...and it worked out okay.