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I combined this recipe and another one on this site to make my favorite harissa ever. Instead of the fresno and habanero I used fresh jalapeno peppers (4)and did NOT roast them and instead of lemon juice added fresh cilantro. Very very good harissa.
Background: grew up in Texas travelled the world in the military and after and grew up to love all things hot. THIS is the best hot sauce I've tasted bar-none. Only had one red bell no mint and no Fresnos so instead of traipsing to the store for them I used a 12oz jar of roasted red peppers (less the juice) plus the red bell I roasted. Substituted 4 jalapenos and about a Tblsp Sriracha to get the heat up and used Basil rather than Mint. Not quite what you may have intended with my substitutions but WOW--Chef John my hat's off to you. A great balance between taste and heat. Thanks for your efforts as your recipes are always winners. Been cooking for over 40 years--still learning!
YUM! I had a hard time getting the membranes off the peppers though. I might blanch a little longer next time. I also need the coriander and caraway seeds. I looked up substitutions and was able to use cilantro dill and parsley. I can only imagine how much better it would be with the exact recipe.
We love this sauce goes great on eggs or meat. I upped the habanero peppers and substituted olive oil. I also use fresh cilantro instead of the coriander seed because I grow this. Plus I will use lime if I don't have any lemon on hand.
Thank You Chef John for another wonderful recipe. I usually don't write reviews if I change the recipe but this absolutely was amazing. I didn't have caraway seeds so I used cumin and it worked just fine. kept everything else the same. my hubby and 13 year old daughter loved it too.
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