What is Harissa's sauce?

Harissa sauce is a hot sauce that enjoys in North African cuisine, most closely associated with Tunisia and Algeria and sometimes with Morocco. Its main ingredients are hot peppers such as Piri Piri or Serrano and olive oil. Harissa sauce is a very popular and ubiquitous spices in North Africa, where it is available in shops and home. It is also a common ingredient in recipes such as meat or fish goulash, couscous, pasta or soup, and can be used as a meat marinade.

In the recipes of Harissa Sauce is great diversity. Some popular ingredients, in addition to hot peppers and olive oil, are trunks, coriander, cumin, garlic, lemon juice and pepper. The sauce is suitable for experimenting with ingredients and can be made according to personal tastes hot or mild, smoke, salty or spicy. The prepared Harissa sauce is sold in tubes, glasses and cans.

Do you want to create your own Harissa sauce, start 10 to 12 dried JuneChilli peppers. The and the heat of the peppers you choose will determine the sauces. It is also possible a mixture of hot and fine peppers. Piri Piri Peppers, also called Pili Pili, Peri Peri, African Red Devil or African Bird's Eye, are the most traditional, but it can be difficult to find. Medium and South American chilis like Serrano, Cayenne and Chile de Arbol also create a good hot Harissa sauce.

Soak dried chillis in hot water for 30 minutes, then drain and remove the seeds and stems. Furthermore, mix the chilis in a kitchen robot with two teaspoons of olive oil, half a teaspoon of salt, and if you want, a few cloves of ground garlic. Stir the spices for the aroma. One recipe suggests a teaspoon of each cumin and coriander and half a teaspoon of caraway. Mixture to smooth.

Harissa sauce should be held in an airtight container and, if it is cooled, it may take up to a month. Spripping by storing with nAnd the top of the olive oil to make sure it doesn't dry out. It may be necessary to add a little olive oil every time you speed up the container.

Harissa sauce can be eaten almost anything; There is no need to restrict it to food in the Middle East. Try it on pizza, sandwiches or breakfast. In Tunisia, it is a common ingredient in the Lablabi breakfast bowl, steamed chickpeas and bread meat.