Homemade Harissa – “Hot Stuff !”
So these are the last leftovers of the WHJL vegetables we rescued. They have a huge greenhouse in which the participants are able to grow and harvest a big variety of vegetables, herbs, flowers and some fruits. We brought some of the vegetables, herbs, and chilies home, which we wound on the floor.
The first challenge was to find out how and whether the chilis were spicy – they were !!! so what to do with a big handful of very spicy chilies ?? well, one half is now drying in Claire’s Kitchen whereas I was totally for making harissa.
So here are our raw materials. Look at those colors though!!
- Roast the Peppers with olive oil on 200° in the oven until the skin gets roasted in slightly turns to be dark.
how you do it:
- if you use dried chilies, use hot water to soak them before you mix them with a blender for around 20 minutes.
- Put everything into a good blender and blend it together.
- Yes it is as easy as it sounds.
- Use it within 2 weeks. & make sure to desinfect any jar you store your harissa.
PS: for all the chili lovers! Can you tell us which kind of chili those were ??
- Red Peppers 4
- Garlic 1 Gloves
- Fresh Chilies (or dried and soaked) depends on how spicy they are & you want it to be
- Lemon Juice 2 tbsp
- Salt 1 pinch
- Olive Oil 5 tbsp