The DIY Pantry (28 page)

1. Remove the stems from the chilies but don’t remove the cap. Chop them very coarsely and place them in a quart-size Mason jar. (If you’re using small red Thai chilies, there is no need to chop them at all.)
   
2. Stir the salt into the water; then pour it over the chilies. If the water doesn’t cover the chilies completely, add more water until they’re submerged.
   
3. Cover loosely; then set aside at room temperature and allow to ferment for 5–7 days.
   
4. After 5–7 days, strain the brine off the chilies and reserve it for other fermentation projects.
   
5. Place the fermented chilies in a food processor or blender along with the garlic, the vinegar, and a tablespoon or two of the reserved brine. Blend until smooth.
   
6. Pour the mixture into a fine-mesh sieve set over a bowl. Let all the liquid drain out, pressing on the solids to extract as much liquid as possible.
   
7. Bottle the liquid hot sauce in an airtight container and store either in the refrigerator or at room temperature for up to 6 months. Spoon the remaining chili paste into an airtight container and store in the refrigerator for up to 6 months as well.
   

Authentic harissa is a North African hot chili paste and is gorgeously spicy and intensely hot, but this recipe calls for a tamer version of the traditional paste. By substituting some of the hot peppers with sweet red peppers, the original flavor is mimicked, and the heat is provided by smoked paprika, a dried chili, and chili powder. Use harissa as a fiery condiment for pretty much anything: a sandwich spread, a grilling spice rub, a tableside bread spread, on fajitas—you name it.

1. First, roast the peppers and rub off the seeds and skins. Place in a food processor.
   
2. Meanwhile, soften the dried peppers by placing in warm water for about 20 minutes. Remove the stems and seeds and place in the food processor along with the red peppers. If using dried chili flakes, just add to food processor.
   
3. Toast coriander seeds, caraway seeds, and cumin seeds in a small skillet over medium heat until fragrant, approximately 1 minute. Place in a spice grinder or mortar with the mint leaves and pulverize until smooth.
   
4. Meanwhile, roast the garlic. Place the unpeeled garlic cloves in a small, dry skillet and cook over medium heat until slightly blackened and soft, 4–7 minutes, depending on the size of the cloves. Set aside to cool.
   
5. Place the powdered spices, paprika, chili powder, peeled garlic, lemon juice, and salt in the food processor along with the peppers and process until fairly smooth. With the motor running, drizzle in the oil very slowly until you have a smooth paste. Add salt and pepper as desired.
   
6. Serve immediately or store in the refrigerator in an airtight container for up to 1 week.
   

This recipe, which is the classic way to preserve cabbage and which has been made for hundreds of years by peoples around the world, always turns out a delicious condiment that makes a great topping for hot dogs and other sandwiches.