I’m asking because it takes chinesnses a long time to germinate and ripen, so for me, it’s already a bit late. Looks like this one is annum, which is easier. Perhaps this might be a discussion in the food gardening forum.
Not seeing major differences in the recipe. One has caraway, the other doesn’t, and maybe the proportion of olive oil and lemon juice. And Bon App says pour oil over top.
It’s thicker than in Presuntos pictures, which I’m guessing is Morrocan.
"Taking pride in their ample spice box and sophisticated blending of sweet and savory ingredients, Moroccans can be dismissive of harissa as a substitute for taste, even skill. While showing me how to hand-roll couscous grains some years ago, one women informed me that “Tunisians add harissa because of a lack of flavor and imagination.”
The recipe in this one says;
" MAKE AHEAD : The dried chiles for the harissa need to soak for at least 2 hours and up to 1 day. The harissa needs to cure in the refrigerator for 1 day before serving; it can be refrigerated in an airtight container for up to 2 months"
After reading it, I added caraway to mine. I did not add rose petals or water. Also says to top with oil.
It says “Transfer to a sterilized 1-pint glass jar and fill with oil until ingredients are submerged by 1⁄2”. Refrigerate, topping off with more oil after each use. Harissa paste will keep for up to 3 weeks."
so many different renditions of how long homemade harissa will keep in the refrigerator. I’ve seen 2 weeks, 1 week, 3 months, a year…in addition to this 3 weeks. And that the Tunisian homemade Hrous will keep up to a year…
I used the Hrous recipe Paula Wolfert included in several of her cookbooks. The recipe starts with “fermenting” sliced onion with tumeric and salt at room temperature for 3 days; this adds a mysterious, funky flavor. Basically the same Wolfert recipe is in “Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life” compiled by Emily Kaiser Thelin, and in “Onions Etc.” by Kate Winslow and Guy Ambrosino (they specify to let it cure a month before using, and that it will last a year refrigerated.) The latter book also has a harissa recipe, as do several of Wolfert’s books. I also really like the harissa recipes in " Mourad: New Moroccan: The Cookbook" by Mourad Lahlou; those however are quite complicated.
I now have exactly one ripe baklouti pepper (and about 4 green ones). All the recipes I’ve seen for harissa call for dried peppers. Any suggestions for using the bakloutis fresh?
I have a LOT of dried peppers, including the Tunisian ones. Thanks for bumping this up and reminding me I can use the dried ones. I haven’t sorted them well.
My Baklouti peppers were non-producers this year as well. They must like different conditions than the other peppers I grew, because I am swimming in cayenne and sinahuisa (hot) peppers, and I had several sweet varieties do well (Szegedi, sonechko, etc.). I may try the Baklouti again next year in its own pot so I can put it in the sunniest possible location.