This Hot Sauce Could Be Better Than Sriracha
Give harissa a try and you may end up putting it on pretty much everything
Watch your back, Sriracha. There’s a new condiment in the supermarket aisle and it goes by one name: harissa.
Harissa builds its firepower from an armory of hot peppers, garlic, and spices. Olive oil—and, in some recipes, mint—help to cool the burn.
Harissa pops up in Middle Eastern and Mediterranean cuisines, where it’s used to flavor everything from sandwiches to leg of lamb, writes Paula Wolfert, in her book The Food of Morocco.
A cross between a paste and a salsa, harissa blends easily into curries and stews, but you can also serve it alongside or on top of any dish that needs an uppercut of spice and smoke.
You can find harissa in the grocery store (try Mina or Mediterranean Gourmet brands), but making the stuff at home showcases the bright, fresh flavors of the condiment best.
This from-scratch recipe comes from chef Todd Duplechan at Lenoir in Austin, Texas. Duplechan gives his harissa a spin that may vary from others you’ve tried.
But that’s the spirit of the sauce. Each chef in each country has his or her own version, incorporating a variety of ingredients.
Like it with more heat? Add more chilies. Looking for some freshness? Try fresh ginger. Freestyle with it.
Your move, Sriracha.
Harissa
Recipe by Todd Duplechan, executive chef of Lenoir in Austin, TX
Recipe by Todd Duplechan, executive chef of Lenoir in Austin, TX
What you’ll need:
4 oz dried hot red chiles (arbol or red lantern)
1 Tbsp ground coriander seeds
1 Tbsp ground cumin seeds
1 Tbsp ground caraway seeds
1 Tbsp ground ginger
3 Tbsp mint leaves
10 cloves garlic
¼ cup olive oil
1 Tbsp salt
4 oz dried hot red chiles (arbol or red lantern)
1 Tbsp ground coriander seeds
1 Tbsp ground cumin seeds
1 Tbsp ground caraway seeds
1 Tbsp ground ginger
3 Tbsp mint leaves
10 cloves garlic
¼ cup olive oil
1 Tbsp salt
How to make it:
1. Add the chiles to a blender or food processor and pulse until roughly chopped. Transfer the chiles to a bowl and cover with hot water. Allow to steep until rehydrated, about 30 minutes.
2. Transfer the chiles back to the blender or food processor, along with the rest of the ingredients. Process until a chunky paste forms. The mixture will keep in the refrigerator, covered, for about two months. Makes 2 cups.
How to use it:
•Baste a whole roasted chicken with a mixture of harissa, honey, minced garlic, and lemon juice. Serve with tabouli and more harissa for dipping.
•Blend with Greek yogurt and use as a dip for vegetables or warmed pita.
•As a sandwich condiment, especially for one containing grilled lamb or chicken
•Mix with ground lamb and other Mediterranean spices like Zaatar, and then shape into patties for burgers. Grill and then top with quick-pickled cucumbers and feta.
•Make a spicy version of shakshuka: Saute garlic, cumin, chopped red bell peppers and a spoonful of harissa in a big pan. When the peppers are soft, add a can of stewed tomatoes and cook until you have a thick paste.
Use a spoon to make a couple of hollows in the paste, and then crack whole eggs into those hollows. Cook until the eggs set, about 10 more minutes, and then dig in.
•Coat vegetables such as sweet potatoes, broccoli, or cauliflower with the paste. Roast and then squeeze some fresh lemon juice on top.
•Mix popcorn with butter and a little harissa.
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