Harissa

After almost 50 years in the workforce I am finally retiring.  People having been asking how I’ll fill my time, and that is yet to be seen.  I hope to pursue some of the things I have missed, like gardening, having more time to read, taking some trips, seeing friends, and taking better care of myself.  Maybe even doing a little more cooking in the early hours of the day when my energy level is at its highest.  Right now, with just two days left of work, I am excited that this new chapter of my life is coinciding with the New Year, and I pray that G-d grant me the good health to enjoy it.  I look forward to finding out how I will fill my time, and see what it is that I discover doing with that time, which will fill me.

Looking through Rosh Hashana recipes, there are lots of dishes that tend to be on the sweet side.  I decided to make Couscous this year and will be serving it with my homemade Harissa. I think this hot sauce would be equally good with gefilte fish or brisket.  After all what’s life without a little spice.

Harissa

2 large red peppers

5 dried red chilies

2 cloves garlic

2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp kosher salt

1/2 cup olive oil

Soak dried chilies in hot water till softened, about 20 minutes.  Cut and remove seeds and stems. Roast the peppers on the grill, or as I did over the stove top, till skin is charred.  Let cool and scrape off skin, cut open and remove stems and seeds. Cut and place in blender with the chilies and other dry ingredients.  Slowly add olive oil and puree till smooth.

Shana Tovah!!

Enjoy,

Irene

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