Smoked Fermented Pepper Paste - AKA Homemade Harissa

This time of year, the gang at Roots to River Farm is swimming in produce. Every week we can another 100+ pounds of tomatoes, and this week we're smoking sweet peppers for homemade harissa.

You can buy harissa, sure, and it's pretty good stuff. The peppers are pureed with salt and let to ferment at room temperature so they acquire a pleasant sourness. We do this with our version, too, but only after a few hours on the smoker which adds more depth to the flavor.

After the fermentation is complete (about 2 weeks), our pepper puree will get dehydrated in the oven until it is a paste. If this process seems daunting, don't worry, we will have this for sale starting this winter. 

Ian KnauerComment