August 8, 2017 lyukum

Green Harissa with Hatch

Green Harissa

Harissa is the basic flavoring agent in Tunisian cuisine. This recipe is based on Yotam Ottolenghi’s harissa recipe. The original recipe uses red hot chiles, tomato paste, red onion, and lemon juice. We are replacing them with green tomatoes, local green chiles, and key lime juice. This recipe is used for making Shakshuka with Hatch and Dukkah.

Coming cooking class Hatching the Hatch — August 12, 10:30 am.

Green Harissa

Green Harissa

Green Harissa with Hatch
Print Recipe
Prep Time 15minutes
Cook Time 30minutes
Passive Time 30minutes
Servings cups
Print Recipe
Prep Time 15minutes
Cook Time 30minutes
Passive Time 30minutes
Servings cups
Ingredients
Units:
Ingredients
Units:
Instructions
  1. Score green (unripe) tomatoes and place them under the broil for a few minutes. Peel the skin. Quarter tomatoes and roast 350F for 30 minutes.
  2. Char poblano and hatch. Peel, remove seeds and veins.
  3. Dry-toast the seeds and grind to a powder.
  4. Coarsely chop and blend all ingredients until smooth. Store in a sterilized jar in the fridge for up to 1 week.
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