Harif (Yemenite Hot Sauce)
Posted by Caveman Cooking on June 7, 2010
If you know me, you know that I love my hot sauce. From pepper sauces, to chili oils, to curries, I pretty much like ’em all! So, it should be no surprise that a Middle Eastern variety makes a showing in this continuing tasty trip. This sauce (pronounced ha-REEF) also works great with Mexican, Asian, and seafood, besides the usual dishes it traditionally accompanies. Best of all, it is sooooooo easy to make!
INGREDIENTS
5 Large Jalapeno Peppers
3 Garlic Cloves
2 Tbsp Olive Oil
2 Tbsp Fresh Chopped Cilantro
1/4 Tsp Salt
RECIPE
Vein and seed jalapenos.
Chop cilantro.
Crush Garlic.
Place all ingredients into food processor.
Process on high for 1-3 minutes, until mixture becomes a coarse sauce.
Serve with any regional dish. Pictured here with Falafel, Hummus, Tahina, Caveraeli Salad, and Pita Bread.
Tomorrow we end our journey with the quintessential Mediterranean dish … Hummus!
Prep Time = 12 Minutes
Cooking Time = n/a
Makes about 1 Cup
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.
Caution: Caveman Cooking 
whatscookingwithdoc said
Looks great Caveman,
you’ve inspired me to make a version with roasted peppers!
cavemancooking said
Sounds good, Doc! Are you going to roast the Jalapenos? Or, are you thinking some other type of peppers?
Chris said
What kind of heat level is that sauce? It looks great.
cavemancooking said
Thanks, Chris! The heat level is determined, of course, by the peppers themselves. Some are just hotter than others. Though, since the seeds and veins are removed, it isn’t too high on the Scoville Scale. If you need more heat, add a Serrano or two. Or, if you really want to blow the lid off this sauce, throw in a Red Habanero. If you do, you’ll want to remove the seeds and veins on them, too.
Jonah Neuman said
could you use chili peppers instead and crush them with the seeds instead of removing them?
Caveman Cooking said
Jonah, of course you can do this. It’s just going to change the flavor a bit. Also, adding the seeds will make it much hotter and add a little bit of bitterness to the sauce. You might try adding just some seeds. That said, I highly recommend you still de-vein the peppers … they just add too much bitterness. All of this is assuming you are talking about fresh chili peppers like Serrano or Thai. Habaneros would be way too high on the Scovil Scale, and dried chili peppers make it a whole new sauce (though I’ve had it made with dried before and it was very good, just different).