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by Hector Poulet
Facility : ****
Nb Pers. : 4
Tms Preparation : 10 minutes
Tms Cook : Nothing
Ingredients :
- 4 medium-sized(of medium height) red peppers (on the market in January, February in France).
- 1 clove of garlic.
- 2 soupspoon of olive oil.
- 5 cl of vinegar of Hibiscus Hector Poulet.
- 1 coffee spoon of coriander freshly.
- Point of cumin (optional).
Preparation :
Wash hot peppers and indeed wipe them (the enemy of the harissa, it is the water).
Cut the head of hot peppers, split them in the length and remove the residual pips.

Spend hot peppers so prepared for the mixer: it must be particularly well chopped !

Peel the clove of garlic, split it in two lengthwise, remove the heart.
Spend the pieces in the garlic press so as to obtain a purée. Mix with the mixed hot pepper and 5 cl of vinegar of hibiscus.
Let rest(base) approximately ten minutes (0h 10).
Add coriander freshly chopped: it is better with!

And spices (optional).

And mix finally the preparation with the olive oil.

Put in a cool place.

With Hector, it's beeeeeeetter !

The proportions indicated in these recipe are an average dosage and according to the taste are to be adapted.
Recommendation :
To preserve for a long time your harissa in the fridge, put back a little vinegar regularly.

Recommended Wine :
This Recipe was added to our catalog on Friday 29 January, 2010.

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