I have devoted considerable time this past week to food; I know, that’s extraordinarily surprising. Sometimes, I get so wrapped up in food-related “stuff” that I forget to document it for future reference (you know, “what was that recipe for habanero salsa that we liked so much?). So, I am documenting the high points here:
I made this wonderful stuff:
Yield: about 1/2 cup
- 15 dried arbol chiles
- 3 dried guajillo chiles
- 1 dried ancho chile
- 8 – 12 cloves garlic, roughly chopped
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1 Tbsp dried mint
- 1 Tbsp kosher salt
- juice of 1 lemon
- 2 Tbsp olive oil
- In a medium bowl, combine 15 dried arbol chiles, 3 dried guajillo chiles, and 1 dried ancho chile, cover with boiling water, and soak until softened, about 30 minutes.
- Once the chiles are rehydrated, drain, reserving the soaking water. Remove the stems and seeds, and roughly chop.
- Using a blender, combine the chopped chiles with 8 – 12 cloves garlic, roughly chopped, 1/2 cup fresh cilantro leaves, roughly chopped, 1 Tbsp ground coriander, 1 Tbsp ground cumin, 1 Tbsp dried mint, 1 Tbsp kosher salt, and juice of 1 lemon, and blend until smooth, adding some of the reserved chile soaking water, as needed (I used three tablespoons).
- Add 2 Tbsp olive oil to form a thick paste. Put the paste into a bowl or jar and top with a thin layer of extra olive oil, and store in the refrigerator. Every time you use it, make sure to cover the harissa with a bit of olive oil.
Habanero Salsa – John’s Version
Yield: About 2 cups
2 habanero peppers (recipe from which I adapted this called for 5 habanero peppers, which probably would be nicely spicy for me, but too much for Janine…this was a tad mild for my taste)
1/2 medium onion, finely chopped
1/3 cup cilantro, chopped
5 garlic cloves
1 dash black pepper
salt, to taste
1 can (14.5 oz.) tomatoes
1 teaspoon dried oregano
- NOTE: Remove seeds from peppers and the sauce will be have some heat and a bit of afterburn, but not be too heat.
- Chop and combine all fresh ingredients. Add salt, pepper, oregano and tomatoes. Blend in food processor or blender until completely mixed.
- Cover and set in refrigerator for about 2 hours (or more). This will allow flavors to blend.