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This Is A Custom Widget

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This Is A Custom Widget

This Sliding Bar can be switched on or off in theme options, and can take any widget you throw at it or even fill it with your custom HTML Code. Its perfect for grabbing the attention of your viewers. Choose between 1, 2, 3 or 4 columns, set the background color, widget divider color, activate transparency, a top border or fully disable it on desktop and mobile.

This Is A Custom Widget

This Sliding Bar can be switched on or off in theme options, and can take any widget you throw at it or even fill it with your custom HTML Code. Its perfect for grabbing the attention of your viewers. Choose between 1, 2, 3 or 4 columns, set the background color, widget divider color, activate transparency, a top border or fully disable it on desktop and mobile.

Harissa Homemade

//Harissa Homemade

Harissa Homemade

 

Harissa Homemade*
for 2 small jars

medium size red bell peppers 3
cumin seeds 1/2 teaspoon
caraway seeds 1/2 teaspoon
coriander seeds 1/2 teaspoon
small red onions 2
garlic 6 cloves
fresh red hot chilies 4
extra virgin olive oil 1 tablespoon
tomato paste 1 full tablespoon
lemon juice 4 tablespoons
salt 1/2 teaspoon

 

Red Chili Peppers

 

Harissa is a spicy hot sauce, typical of some North African countries (Tunisia, Algeria, Libya, Morocco), it’s used to accompany grilled vegetables, meat (noooooooooooooooooooooooooooooooo!!), or rice and couscous dishes.
Peel the bell peppers: roast them over a gas flame, close them for a few minutes in a paper bag, then remove skin and seeds. Cut into pieces and set aside.
Toast cumin, caraway and coriander seeds in a hot pan, then grind them up in a food processor until you get a powder.
Coarsely chop garlic and onion, and sauté them for a few minutes in a pan with a tablespoon of olive oil. Add the chilies, cleaned, seeded and cut into pieces. Cook over medium heat for about 8-10 minutes until they take on an amber color. Let cool off slightly, and then blend the mixture with roasted peppers, spices powder, tomato paste, lemon juice and salt, until you get a smooth paste with no lumps.
It keeps in the fridge for a few weeks and it’s used with love.

 

Spices

 

Harissa_Spoons
By | 2016-12-07T13:12:38+00:00 December 16th, 2014|Categories: Recipes|0 Comments