Kwazy wabbit carrot harissa
Hot sauces
Armenian cuisine
At first I was frightened by this challenge, I could hear the nimble chairman's neck snapping around and I was beginning to think all Bugs and Elmer Fudd but then it just kicked in...this turned out so well I want to sell it. <br /> <br />We love harissa. Think of it as the Tunisian counterpart to the suddenly, wildly popular sriracha. It’s the condiment that you will always want beside your tagine or couscous or even with an omelet. It is spicy so you owe it to yourself to pay heed to Scoville units and not Soviet planning. We see no virtue in most contemporary American hot sauces where heat overpowers every other flavor nor the stupid brand names which reflect that. Carrot gives it a somewhat floral sweetness to balance the aggressive pepper. Caraway and coriander are essential flavor elements in the real thing. <br /> <br />I used a combination of Spanish ñora peppers and cascabels. You could also use guajillo or ancho or arbol according to your taste and heat tolerance. Habañero go well with carrots but that really cranks up the heat quotient.
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