התמונה להמחשה בלבדHomemade Harissa
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. In homemade harissa, dried sweet or hot peppers, cloves garlic and oil + additional oil for covering are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 20 min
- Servings
- 16
- Difficulty
- Easy
Instructions
- 1Using kitchen scissors (or a knife), cut off the tops of the peppers and open them up.
- 2Remove the seeds (wear gloves if using hot peppers).
- 3Rinse the peppers well in water.
- 4Put the peppers into a large bowl and cover with water, using a plate to keep them submerged.
Recommended Equipment & Products
- Food processor
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Chef tips
A broad, shallow freezer-safe dish promotes even freezing and makes the mixture easier to scrape or portion. Return it to the freezer promptly between handling stages.
Culinary reasoning
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. In homemade harissa, dried sweet or hot peppers, cloves garlic and oil + additional oil for covering are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.