Food Daily Dish

Test Kitchen video tip: Homemade harissa

Craving a little more heat in your dishes? Whip up some homemade harissa with this recipe
Harissa, a fiery red hot sauce from North Africa, adds nice heat to a variety of dishes

Do you love your food with a little -- or a lot -- of kick to it? If you've never tried harissa, you don't know what you're missing. Harissa is a fiery red hot sauce from North Africa. While the ingredients may vary from region to region, basic recipes typically include dried chiles, a few spices, garlic, olive oil and salt.

Harissa, a thick paste, can be used both as an ingredient and a condiment. Use it to flavor a marinade or a stew. Dollop it onto soups or steaks, or spread it onto a sandwich for a little extra heat. I even add it to salads.

You can buy harissa in jars and tubes, but the best stuff is typically made at home, and it’s so simple to make. Check out the video above for tips and a quick demo. You can find a recipe below.

Cooking is fun — at least it should be! No matter how long you’ve been in the kitchen, there is always something new to learn, whether it’s a simple twist on an old technique, or a handy tip to save time and energy. In this series of short videos, I demonstrate a variety of kitchen tips, ranging from how to hold a chef’s knife for maximum control to using a spoon to peel fresh ginger. If you have any gadgets, kitchen tips or questions you'd like me to explore, leave a comment or shoot me an email at noelle.carter@latimes.

Basic harissa

Total time: 40 minutes

Servings: Makes 1 cup

Note: You can grind the spices in a spice grinder, a coffee grinder or with a mortar and pestle.

4 ounces dried chiles (equal amounts of New Mexico, guajillo and chipotle chiles)

5 cloves garlic, peeled

1 1/2 teaspoons kosher salt

1 1/2 teaspoons caraway seeds, freshly ground

1 1/2 teaspoons coriander seeds, freshly ground

2 tablespoons best-quality olive oil, plus extra for storage

1. Place the chiles in a large bowl and cover with boiling water. Let rest until softened, about 30 minutes. Drain, then remove the seeds and stems from the chiles. Wear latex or rubber gloves when you do this to avoid irritating your skin.

2. Place the seeded and stemmed chiles into the bowl of a food processor with the garlic and pulse a couple of times. Add the salt, caraway and coriander. Process until smooth, pouring the olive oil into the feeding tube on top as you blend. Add a little water if necessary to achieve the right consistency: The harissa should be a thick paste. To store, top off with a thin layer of olive oil and refrigerate.

Each serving: 37 calories; 1 grams protein; 4 grams carbohydrates; 2 grams fiber; 2 grams fat; 0 grams saturated fat; 0 mg. cholesterol; 108 mg. sodium.

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