Pepper, garlic, and spices are used to create an amazingly deep flavored chili sauce called harissa. Originating in Tunisia, this North Africa pepper sauce is also common in Libya, Algeria and Morocco. Used as an ingredient in goat or fish stew, harissa is also used in lablabi, a chickpea soup usually eaten for breakfast, and to flavor couscous. In addition the paste like pepper sauce makes an excellent rub for meats and eggplant. In regions like Tunisia that experience extreme temperatures and have little refrigeration, hot pepper paste is believed to act as a preservative for meat.

Recipes vary for harissa vary according to the household and the region. Ingredients can include cumin, red peppers, garlic, coriander, and lemon juice. Saharan versions of the sauce are made with peppers that give it a smoky flavor.

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Harissa

Peppers, garlic, and spices are used to create an amazingly deep flavored chili sauce called harissa.

Course Sauce

Cuisine North African

Prep Time 1 hour hour

Servings 1 cup

Ingredients

• 10-12 dried red chili peppers
• 3 cloves garlic minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin

Instructions

• Soak the dried chilies in hot water for 30 – 45 minutes. Drain. Remove stems and seeds (I kept about half of the seeds to add heat).
• Place all ingredients in a food processor and puree.
• Store harissa in the refrigerator in a tightly closed jar.

Notes

I find it very helpful to wear gloves when handling hot peppers.

Ground beef, peppers, onion, black beans, and corn add flavor and texture to this easy to make treat. Delicious as the main course, or served on the side, these spicy pepper boats are sure to please.

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Southwestern Stuffed Peppers

Peppers, onion, black beans, and corn add flavor and texture to this easy to make treat. Delicious as the main course, or served on the side, these spicy pepper boats are sure to please.

Course Main Course

Cuisine Southwestern

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Ingredients

• 3 large green peppers halved cored and seeded
• ½ pound ground beef browned and crumbled
• 1 medium onion diced
• 1 red pepper diced
• 1 jalapeno pepper diced
• 3 cloves garlic finely diced
• 1 ½ cups cooked rice
• 1 can black beans drained and rinsed
• ½ cup corn
• ¼ cup salsa
• ½ cup cheddar cheese shredded (divided)
• 3 tablespoon cilantro rough chopped
• ½ cup crushed corn chips or bread crumbs

Instructions

• Cut green peppers in half and remove seeds and ribs with a melon baller or spoon. Place pepper on a sheet pan.
• In large skillet, brown and crumble ground beef. Drain to remove excess grease.
• Sauté onion, red pepper, jalapeno, and garlic until onion is translucent.
• Place ground beef and onion pepper mixture in a large mixing bowl. Add rice, black beans, and corn.
• Mix to combine. Add salsa, ¼ cup cheese, and cilantro. Toss to mix.
• Spoon filling into peppers, and sprinkle with corn chips¹ or bread crumbs. Top with remaining cheese.

Oven: Bake in a 375°F oven for 15-20 minutes or until cheese is melted and peppers are cooked.

Grill: Heat grill on high. Turn off one half. Place peppers on the grill over the side with no heat and close the lid. Grill for 15 – 20 minutes or until cheese is melted and peppers are tender.

Tip: There always are quite a few small and broken chips at the bottom of the bag. Crush them and store them in a bag in the freezer to use as breading for fried chicken or to top a casserole.

Notes

These peppers can be prepared in the oven or on the grill. Substitute chicken for the beef, these peppers are a great way to use up some left overs, or skip the meat altogether for a vegetarian version. I plan one half peppers per person.

I am not afraid of flavor.  I enjoy food that is bold and rich in taste, and I also enjoy some heat in my dish. Of course I stock all the usual kitchen spices including various types of chili powders, cayenne pepper, Cajun and creole spices, Chinese red pepper, and an assortment of other heat related sauces and powders, but nothing kicks it up a notch like this crazy mixture of assorted peppers.

I begin in the fall collecting peppers of every kind. Habanero, serrano, thai hot, cayenne, red chili, cherry red, hungarian wax, jalapeno, anaheim, paprika red, italian cherry, ancho, and whatever else I can get my hands on.  Just a few of each will yield a lot of chili powder. For drying I use some of my bamboo steamer baskets, placing the peppers in single layers with space around them for air to circulate.  These baskets work great as the bamboo allows the moisture to escape and they stack up to save space.  I let the peppers dry for about 4 months to make sure all moisture is gone.

I begin by putting on some latex gloves, this is most important.  I get my gloves at Rite Aid.  I like the fit and the feel of the medical glove for my projects, the bulk boxes are cost effective and they come in different sizes because really, one size does not fit all.  I trim all the stems off of the peppers with a sharp knife, being sure to discard peppers that show any sign of mold or mildew.  There are always a few that do not seem to dry properly.  Toss them and move on.  I use my small cuisinart food processor to grind the dried peppers into powder.  Working in batches, I fill the bowl about half full of peppers, seeds and all and grind, grind, grind. For storage, I remove labels from empty spice jars I save.  The Container Store also offers an impressive selection of jars in different sizes and shapes which can also make great gifts.