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Tunisian onion-red pepper paste

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Tunisian onion-red pepper paste

naoko | Apr 1, 2002 06:20 PM

I have made onion-red pepper paste from southern Tunisia, called "Hrous" in September 2000 and I still have a little left. It's from P. Wolfert's book "Mediterranean Grains & Greens". Onion slices are mixed with salt and turmeric; after three days the mixture is squeezed, mixed with hot peppers, and spices and pureed. There are some recipes using this condiment in Ms. Wolfert's book, but I couldn't find much use other than those recipes. I also wonder if this paste should always cooked, or if it can be eaten uncooked. Another thing, how long does it last? According to the book, Tunisian women makes this once a year, and Ms. Wolfert writes it'll reach "truly glorious state after six month". Mine (mentioned above) smelled and tasted very good (after cooking), but I want to know if it was ok to eat old hrous. I couldn't find any information and I hope any of you can give me some advice.

P.S. I also have umeboshi (salt-pickled sour apricots)I made back in 1996. They seem to be doing fine.

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