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!!

 

Homemade_Harissa_Raw_Truefoodsblog

Homemade_Harissa_Raw_Truefoodsblog

First Step:

  1. Roast the Peppers with olive oil on 200° in the oven until the skin gets roasted in slightly turns to be dark.
Homemade_Harissa_Roasted_Peppers_Truefoodsblog

Homemade_Harissa_Roasted_Peppers_Truefoodsblog

how you do it:

  1. if you use dried chilies, use hot water to soak them before you mix them with a blender for around 20 minutes.
  2. Put everything into a good blender and blend it together.
  3. Yes it is as easy as it sounds.
  4. Use it within 2 weeks. & make sure to desinfect any jar you store your harissa.
Homemade_Harissa_Truefoodsblog

Homemade_Harissa_Truefoodsblog

 

PS: for all the chili lovers! Can you tell us which kind of chili those were ??

WHJL_Garden_2_Truefoodsblog

WHJL_Garden_2_Truefoodsblog

Homemade Harissa – “Hot Stuff ! “

Cook Time: 15 minutes

Serving Size: 10

Ingredients

  • 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

Merken

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