Homemade Harissa
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2/3 pound fresh red Fresno chiles, stemmed and cut into pieces
2 cloves of garlic, chopped
1/4 cup water
1 tsp. coarse sea salt
1/3 cup extra-virgin olive oil
Instructions:
In a blender, puree the chiles and garlic with the water and salt until as smooth as possible; the seeds will remain whole.
Heat the olive oil in a medium sauce-pan. Add the chile puree and cook over moderately low heat, stirring occasionally, until the liquid is evaporated and the oil separates, about 25 minutes. Let cool, then transfer to a jar.
Note: The harissa can be refrigerated for up to 2 weeks.
Harissa is an all-purpose hot sauce used in Middle Eastern cuisines. It has been described as the most important item in Tunisian cuisine, and can be found in other cuisines of North Africa, such as those of Morocco and Algeria.