The World Sauces Cookbook: 60 Regional Recipes and 30 Perfect Pairings by Mark Stevens

Author:Mark Stevens [Stevens, Mark]
Language: eng
Format: epub
ISBN: 9781641524797
Publisher: Rockridge Press
Published: 2019-07-15T22:00:00+00:00

NORTH AFRICA

Harissa Verte // SPICY GREEN HOT SAUCE

DAIRY FREE • GLUTEN FREE • NUT FREE • VEGAN

PREP TIME: 10 MINUTES / COOK TIME: 5 MINUTES / MAKES: ¾ CUP

FLAVOR NOTES SPICY / BOTANICAL / PUNGENT / BITING

HEAT INDEX

TYPE OF SAUCE CONDIMENT / SPREAD / MIX IN

Harissa is a popular condiment used all over North Africa and the Middle East. The most memorable harissa to ever hit my taste buds was in Tunisia. The kebab shop was open for prayer at roughly 3 a.m. and they slathered it on, hoping to catch my travel companions and me off guard with the spice level. Instead, it was paradise on my tongue. That was a red harissa, and my recreation of that spellbinder is in my previous book, Cooking with Spices. Green harissa is milder and less piquant than its more famous red cousin. As for the peppers, go with what’s fresh. If your market has great-looking serrano peppers, pick those over soggy-looking jalapeños. I definitely recommend using whole spices for this recipe.

2 teaspoons coriander seeds

2 teaspoons cumin seeds

¼ cup extra-virgin olive oil, divided

4 jalapeño or green serrano chiles, stemmed and seeded

3 garlic cloves, peeled

1 small handful fresh parsley

1 small handful fresh mint leaves

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

Salt

SPECIAL EQUIPMENT NEEDED

Spice grinder or mortar and pestle, food processor

1. In a small, dry pan over medium heat, toast the coriander and cumin seeds for 1 to 2 minutes to release their flavors. Let cool, and grind in a spice grinder or mortar and pestle.

2. In a medium skillet over medium heat, heat 1 tablespoon of oil. When hot, add the chiles and garlic and sauté for 3 to 5 minutes, until the edges brown.

3. Transfer to a food processor, and add the ground spices, parsley, mint, lemon juice, and vinegar. As the processor runs, drizzle in the remaining 3 tablespoons of oil.

4. Season with salt.

STORAGE: 2 weeks in the refrigerator in a glass jar or plastic container, or 6 months in the freezer in small plastic containers or frozen into cubes

REPURPOSING TIP: This can easily be made into red harissa by substituting reconstituted dried red chiles instead of the jalapeños. For more heat, leave in more of the stems, ribs, and seeds of the chile peppers. For less heat, remove them completely.

PAIRINGS AND SERVING IDEAS

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