Harissa
Harissa is popular throughout North Africa and is used liberally in their cuisine. The blend is robust with rich flavors, a hint of citrus and chile heat. This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops. With the addition of when this hot sauce will last longer, and is loaded with probiotics.
Total time: 20 minutes
ingredients
- 2 ounces dried chiles
- 2 large red bell peppers, roasted
- 2 cloves of fresh garlic
- 1/2 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon red wine vinegar or apple cider vinegar
- a few drops of rose or orange blossom water
- Raw Honey (optional), to taste
- 2 Tablespoons whey
- 2 Tablespoons Olive Oil
method
Over medium heat, roast bell peppers directly on stove top until charred. Once cool enough to touch, peel outer skin. Combine everything except the olive oil in a blender or food processor until it makes a very smooth paste.
Add oil to mixture and blend. Depending on the water content of the peppers, you may need to add more oil than called for. Once desired texture is reached, scrape into a jar and cover surface with oil to preserve further. It should keep 1-2 months in the refrigerator.
