Tunisian Harissa Sauce

Harissa is a North African condiment and is used a lot in cooking, especially in Tunisia. It is used as a table condiment, as an ingredient in tagines or stews, and to add flavor to couscous or salads.

If you want to use this as a dipping sauce for flatbread or pita, mix 2 tablespoons prepared harissa with 1/8 cup of lemon juice and 1/8 cup olive oil and stir. Alternatively, you could replace the lemon juice with 1/8 cup coconut milk, which makes a sweet counterpoint to the heat of the chilies. Delicious and spicy, it's a perfect sauce for fish.

1 cup hot dried red chile peppers
1 roasted red pepper
2 teaspoons Salt
10 cloves Garlic
2 teaspoons freshly ground cumin
Juice of 1/2 lemon, or 1/4 cup
Olive Oil

Cover the dried chilies with boiling water in a small bowl and let sit for about an hour. Drain and place in blender or food processor with the salt, garlic, and roasted red pepper. Puree the mixture and add the lemon juice, a little at a time. Add additional lemon juice if necessary. Pack the sauce into a small jar and add a thin layer of olive oil to top, just enough to cover. Refrigerate. This will keep about two to three weeks in the refrigerator, and the taste improves after it sits a couple of days.

Chili Pepper Tile Coaster

Corn and Red Pepper Soup

This is a favorite soup of mine. The vegetables taste great together, and it's a thick soup that I serve with sour cream, chopped avocado, and finely chopped red pepper on top. Hearty yet elegant, it's a great soup, and it's easy to make. You don't have to puree it if you don't want to, but I like the creamy texture it gives the soup. As always, I have made it vegetarian, but you can use chicken broth if you prefer. I've also made it fairly thick, but you can thin it down with more milk if you like it thinner.

Corn and Red Pepper Soup

2 tablespoons butter
1 pound fresh or frozen corn kernels or 2 cans of corn, drained
1 large tomato, diced
1 red bell pepper, diced
1 small yellow onion, diced
3 garlic cloves, chopped
2 tablespoons all purpose flour
2 cups vegetable broth, canned or homemade
2 cups cream or milk (fat-free, if preferred)
Red pepper, to taste
Salt to taste
Sour cream, chopped avocado, and finely chopped red pepper, for topping.



Melt butter in a large soup pot or Dutch oven. Add corn, tomatoes, pepper, onion and garlic. Stir vegetables over medium-high heat until lightly caramelized. Add flour and cook for 2 to 3 minutes.

Add broth, and let simmer for about 30 minutes. Remove from heat and cool slightly. Puree in batches until smooth. Add milk to pan and reheat gently, never boiling. Season with red pepper and salt.

Serve soup topped with diced avocado, diced red pepper, and sour cream.

Habanero Lime Shrimp

I found this design, and I have it on an apron. Love that bright orange habanero pepper. You can look if you want, right here

This is one of my favorite recipes for dinner. It's quick, easy, and delicious. If you prefer to use a different chili, feel free. I love the ultra hot habanero, but this is easily adaptable to jalapeno, the Scotch bonnet, or even a plain old garden variety red or green pepper.

The habanero chili is one of the most intensely spicy chili peppers. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. Hot and tasty.




Habanero Lime Shrimp


4 Cloves garlic, roughly chopped
1 habanero chile, fresh or dried, stem and seeds removed
1/4 Cup olive oil
1 - 2 tomatoes, chopped
1 Pound shrimp, shelled and deveined
1 - 2 tablespoons lime juice, or to taste

Directions:

If using dried chilies, soak in hot water for 25 minutes or until they become soft. Saute the garlic and chile in olive oil over medium heat for 2 to 3 minutes. Add the tomatoes and cook for a minute or so more. Add the shrimp and cook until the shrimp turns pink. Add the lime juice, simmer for two minutes and serve over rice.

Habanero pepper design that says I like it hot, click here