Piments Fumés séchés de Tunisie Artisanal

Immerse yourself in the authenticity of Tunisian cuisine with our dried and smoked pepper in a wood oven. Unlike traditional sun-drying methods, these peppers are directly dried and smoked in a traditional wood oven, giving them a rich and distinctive smoky flavor.

Drying in a wood oven guarantees exceptional quality and preserves all the aromatic and taste properties of the pepper. Ideal for flavoring your meat dishes, sauces, soups or grills, this artisanal ingredient adds a unique and intense touch to your cuisine.

Also ideal for making Homemade Harissa

100% natural product, without additives or preservatives, it is the perfect expression of Tunisian culinary know-how.

150 gr

€3.9

Here are 2 recipe ideas for using smoked dried peppers

Recipe: Spicy smoked sauce with Tunisian dried peppers

Ingredients:

2 dried peppers smoked in a wood oven (rehydrated)

2 cloves of garlic

1 ripe tomato (or 2 tbsp tomato paste)

2 tbsp olive oil

1/2 tsp ground cumin

Salt, pepper

A dash of lemon juice (optional)

Preparation:

1. Rehydrate the peppers: Place the peppers in a bowl of hot water for 15 minutes to soften them. Drain them and remove the seeds if you want a less spicy sauce.

2. Blend the ingredients: In a blender, combine the rehydrated peppers, garlic, peeled tomato (or tomato paste), cumin, salt and pepper. Blend until smooth.

3. Cooking: Heat the olive oil in a frying pan over medium heat. Add the blended mixture and simmer for 5 to 7 minutes, stirring regularly. Adjust the consistency with a little water if necessary.

4. Seasoning: Taste and adjust the seasoning. For a touch of acidity, add a dash of lemon juice.

5. Serving: Use this sauce to accompany your grilled meats, fish or even roasted vegetables.

Tip: For a smoother texture, you can pass the sauce through a sieve. Store it in an airtight jar in the refrigerator for up to a week.

Recipe: Homemade Harissa with Smoked Dried Chili Peppers

Ingredients:

200 g dried chili peppers smoked in a wood-fired oven

3 cloves of garlic

1 tbsp ground coriander

1 tbsp ground caraway

4 to 5 tbsp. 1 tbsp olive oil (plus more for storage)

1 tsp salt

1 tsp tomato paste (optional, to sweeten)

Preparation:

1. Rehydrate the peppers: Place the peppers in a large bowl of hot water for 20 to 30 minutes. Drain, then remove the seeds and stems to adjust the heat level.

2. Blend the ingredients: In a blender or mortar, combine the peppers, garlic, coriander, caraway, cumin, and salt. Gradually add the olive oil, blending until smooth and homogenous. If necessary, add a little water to make blending easier.

3. Adjust the flavors: Taste and adjust the spices to your preference. You can add a teaspoon of tomato paste for a slightly sweet touch.

4. Storage: Transfer the harissa to a sterilized jar. Pour a thin layer of olive oil on top to extend the shelf life. Close tightly and store in the refrigerator.

Use:

Homemade harissa is perfect for enhancing couscous, soups, grilled meats, and sandwiches. It can also be used as a base for marinades or sauces.

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