Harif (Hebrew – means “sharp”) or Harissa (Arabic) is our Red Hot Sauce. Chili Arbol gives it its red color. It is fiery but flavorful.
I make my sauce in a VitaMix, which blends it a little more than the traditional methods, giving it a beautiful burnt orange color. I usually soak the peppers overnight before blending, but on a recent occasion I forgot to pre-soak them and found that I could accomplish almost the same thing by covering them with water in a pot, bringing it to a boil and letting them sit for 20-30 minutes.
(Makes 1 pint)
- Chili Arbol, Dried, 1 Qt., soaked and drained
- Garlic, 2 TB
- Sea salt, 1 tsp
- Coriander, 2 tsp
- Caraway, 2 tsp
- Extra virgin olive oil, 1 cup
- Soak chilis overnight in a quart container filled to the top with chilis & water. Drain and squeeze. Alternatively, place dried chilis in a saucepan, cover with water, bring to a boil, turn off heat and let sit for 20-30 minutes, drain and squeeze.
- Add extra virgin olive oil to VitaMix.
- Put garlic into VitaMix (2 TB chopped or a small handful).
- Add soaked and squeezed chilis.
- Add all seasonings.
- Run VitaMix until tangerine colored paste is achieved. May have to push material into blades until all is pulled into the vortex.
- Scrape bowl as thoroughly as possible into a 1 pint – 1 quart container.
- Wash VitaMix bowl by filling 2/3 with hot water and adding a small drop of dish soap and blending. This will remove all hot sauce from the blades.