I was in the mood for a spicy red harissa to slather on my roast chicken, figured I’d share the recipe with you!
YIELD: ABOUT ONE CUP
Water for the peppers
12 dried New Mexico chili peppers
1 Tbs. ancho chili pepper powder
1 Tbs toasted cumin, ground
1 ½ teaspoons toasted coriander, ground
2 large cloves garlic, smashed
2 Tbs. fresh lemon juice
1 teaspoon sea salt
1 ½ teaspoon paprika
1 Tbs tomato paste
¾ cup olive oil, divided
Fill a small saucepan with water, and bring it to a boil. Add all the dried peppers and boil for 5 minutes. Remove from heat and allow to cool
With a knife, trim away the stems and split them lengthwise. Scrape away their seeds and any of the stringy pith inside. Add to the bowl of a food processor, and set aside.
Add the garlic, lemon juice, salt, paprika, and tomato paste to the peppers in the food processor, and puree on high. While pureeing, add ½ cup of olive oil in a slow stream until harissa is smooth.
Scrape the sauce into a bowl and stir in the remaining 1⁄4 cup olive oil by hand.
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Equipment for the video:
Cameras:
Nikon Z6 –
Nikon Z50 –
Osmo Pocket 2 –
Lenses
Nikon Z 20mm f/1.8 S Lens –
Nikon Z 50mm f/1.8 S Lens –
Nikon Z 24-70mm f/4 Lens –
Nikon Z MC 105mm f/2.8 VR S –
Audio:
Rode Wireless Go –
Rode VideoMicro –
Sennheiser MKE 600 –
XLR Audio Cable –
Equipment
Flashpoint C Stand –
Peak Design Travel Tripod –
edelkrone FlexTILT Head v3 –
iFootage Mini Tripod –
FeelWorld V2 5.5″ Field Monitor –
Godox SL-60W Video Light –
Software
Adobe Premier Pro, Adobe Lightroom Classic, Adobe Photoshop, Luminar 4, Adobe Audition
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