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Chili Harissa _ Sofrat hadhramia
Chili Harissa
đź’ Ingredients:
- A quarter kilogram of red and green hot peppers.
- Two red peppers.
- Five cloves of garlic.
- A cup of oil.
- Salt and black pepper.
đź’ Preparation:
- Mix the ingredients in a blender.
- Pour the mixture into a jar, and cover the surface with a little oil.
- Use as needed.
Egyptian red pepper harissa
đź’ Ingredients:
- A kilogram of hot red peppers.
- Half a kilogram of sweet red peppers.
- A teaspoon of mixed spices.
- Ten cloves of garlic.
- Tomato sauce.
- A quarter cup of vinegar.
- A cup of olive oil.
- A pinch of salt.
đź’ Preparation:
- Put the olive oil on the fire with the garlic and salt.
- Add the tomato sauce, then add the vinegar and spices.
- Add the peppers, then remove the mixture from the fire, and mix it well with the olive oil.
- Put the mixture in jars and close them well.
- Add a spoonful of olive oil to the face and keep it in the refrigerator until use.
Original Mexican Chili
đź’ Ingredients:
- 6 guajillo chiles, pasilla chiles, or a combination of both.
- 1 1/2 tablespoons of cumin.
- 1/2 teaspoon of ground black pepper.
- Kosher salt.
- Water.
- 5 tablespoons of butter.
- 125 grams of boneless shoulder steak.
- 1/3 cup of onion.
- 3 cloves of garlic.
- 2 cups of beef broth.
- 2 tablespoons of masa harina (corn tortilla flour).
- 1 tablespoon of dark brown sugar.
- 1 1/2 tablespoons of distilled white vinegar.
đź’ To serve:
- 1 lime.
- Sour cream.
- Cheese.
đź’ Preparation:
- Place chiles in a large, straight-sided skillet over medium heat and gently toast until fragrant, 2 to 3 minutes on each side.
- Set the chili aside in a bowl, cover with very hot water, and soak until softened, 15 to 45 minutes.
- Drain the chili, cut it and discard the stems, and place the chili in the bowl of an electric blender.
- Add the cumin, black pepper, 1 tablespoon of salt, and 1/4 cup of water.
- Blend the mixture, adding more water as needed until the mixture is smooth and a slightly runny paste forms, and set the chili paste aside.
- Return the skillet to medium-high heat, melt 2 tablespoons of the fat, swirling the pan in a circular motion as the steam rises, until coated, and add half of the beef strips.
- Brown the beef strips on both sides for at least 3 minutes per side.
- Transfer to a bowl and repeat with 2 more tablespoons of the fat and the remaining beef, reserving the mixture.
- Allow the skillet to cool slightly, and then place it over a medium to low heat.
- Melt the remaining 1 tablespoon of fat in the skillet, add the chopped garlic and onion, and cook gently for 3 to 4 minutes, stirring occasionally.
- Add the stock and remaining 2 cups of water, gradually adding the masa harina so that it does not clump.
- Add the chili paste and stir, scraping the bottom of the pan with a spatula to loosen any browned bits.
- Add the reserved beef and any juices in the pan, and bring to a gentle boil over high heat.
- Reduce the heat to the lowest possible setting and cook, stirring occasionally, until the meat is tender.
- Add the brown sugar and vinegar and stir well, and bring to a gentle boil for an additional 10 minutes.
- Turn off the heat and let the chili simmer for at least 30 minutes, until the meat has absorbed about half of the remaining sauce in the pan and is floating in a slightly thick, runny sauce.
- Add and stir more broth or water if the mixture seems too dry, and if it seems soft and wet, leave it to boil a little.
- Adjust the degree of flavors by adding a little salt, sugar or vinegar as desired.
- Gently heat the mixture and serve in individual bowls with a little sour cream on top and green lemon.
Egyptian Harissa
đź’ Ingredients:
- Half a kilogram of fresh red hot pepper, chopped with the seeds.
- Seven cloves of crushed garlic.
- A peeled lemon.
- Half a cup of olive oil.
- A quantity of salt - as desired.
đź’ Preparation:
- Mix all the ingredients in an electric blender, and beat them on high speed for a few minutes, to ensure that a soft and somewhat liquid dough is formed, then transfer the prepared quantity to a sterilized glass jar of suitable size, pour a quantity of oil on top, and store in the refrigerator.
Tunisian Harissa
đź’ Ingredients:
- A quantity of dried red pepper, which can be prepared by leaving it in the sun for at least a week.
- A quantity of salt - as desired-.
- A quantity of spices - as desired-, which include ground caraway and powdered coriander.
- Olive oil.
- A little white vinegar.
đź’ Preparation:
- Open the red peppers, clean them well from the seeds, and then wash them in a little water.
- Soak the peppers in water in the same previous ways, and follow the same steps.
