Harissa Sauce For Canning Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEF JOHN'S HARISSA SAUCE



Chef John's Harissa Sauce image

Harissa is probably my all-time favorite hot sauce, and one I'm sure you've seen me use in a bunch of recipes here. A small spoonful of this makes virtually any savory dish better.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 red bell peppers, halved and seeded
6 Fresno chile peppers
1 habanero pepper
2 tablespoons vegetable oil
¼ teaspoon caraway seeds, or more to taste
¼ teaspoon coriander seeds, or more to taste
½ teaspoon ground cumin
½ teaspoon dried mint
1 teaspoon kosher salt, or to taste
4 garlic cloves, peeled
1 lemon, juiced
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
  • Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.

Nutrition Facts : Calories 99.4 calories, Carbohydrate 9.6 g, Fat 7.2 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 326.2 mg, Sugar 3.9 g

HARISSA SAUCE FOR CANNING



Harissa Sauce for Canning image

Adapted from Ball Complete Book of Home Preserving. Try it added to hummus, spread on a roast beef sandwich or drizzled with a good quality olive oil and used as a dip for bread and crackers.

Provided by Molly53

Categories     Sauces

Time 1h10m

Yield 6 8 ounce jars

Number Of Ingredients 10

4 ounces dried chilies, seeded and stems removed (New Mexican dried chilies preferred)
4 cups plum tomatoes (peeled, cored, seeded and chopped)
2 cups onions, peeled and chopped (about 8.5 oz)
3/4 cup brown sugar, lightly packed
1 cup cider vinegar (5% acidity) or 1 cup white vinegar (5% acidity)
1/2 cup red bell pepper, seeded and chopped (about 2.5 oz)
3 teaspoons ground cumin
1 1/2 teaspoons ground coriander
4 tablespoons garlic, peeled and minced (about 2 oz)
1 tablespoon canning salt or 1 tablespoon kosher salt, more to taste

Steps:

  • Soak the chilies in hot water until they soften, about 20 minutes.
  • Drain, reserving about 1/4 cup of the soaking liquid.
  • In a blender or food processor, blend the chilies with the garlic, salt and about 3 tablespoons of the soaking liquid.
  • Blend until you achieve a uniform paste; set aside.
  • In a large pot, bring the tomatoes, onions, sugar, vinegar, red pepper, cumin and coriander to a boil.
  • Reduce the heat and boil gently, uncovered, until the mixture has the consistency of a thin tomato ketchup, about 25 minutes.
  • Stir frequently to prevent scorching.
  • Prepare jars and lids; bring water in canner up to boiling.
  • After the tomatoes have reached preferred consistency (or after 25 minutes), add the pureed chili mixture to the tomato mixture.
  • Season with salt.
  • Bring it all back up to a boil and continue to boil for 5 minutes, stirring frequently.
  • Ladle the hot sauce into the hot jars, leaving 1/2 inch of headspace.
  • Run a plastic knife down the sides to remove air bubbles.
  • Wipe the rims of the jars with a clean, wet paper towel, then center lids on the jars.
  • Screw on bands until they are fingertip tight, taking care not to overtighten.
  • Place filled jars in canner, making sure they are completely covered with boiling water by at least an inch.
  • Put the lid on the canner and return to a boil once it reaches a rolling boil, let the jars process for ten minutes.
  • Remove the jars to cooling rack or a tea-towel protected countertop to cool.
  • Best flavor develops after two weeks.

Nutrition Facts : Calories 234.5, Fat 1.8, SaturatedFat 0.2, Sodium 1201.1, Carbohydrate 53.5, Fiber 8.4, Sugar 40.6, Protein 4.4

SIMPLE, DELICIOUS HARISSA PASTE MADE AT HOME



Simple, Delicious Harissa Paste Made at Home image

From Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook. I've made a number of small changes to the recipe, so if you'd like to view the original, find it here. Changes include: omit the caraway seed and tomato paste, use a white onion in place of a red (though a red onions will work fine), roast the peppers at 450ºF as opposed to broil. Regarding chilies, I've used both Fresnos, as pictured here, and habaneros. Once when I made this, I seeded the peppers, and the resulting harissa tasted good but there was no heat to it. So now, I leave the hot chilies mostly with their seeds and membranes intact. It's really hard to know how hot the harissa is going to be till the very end because chilies, even of the same variety, vary in their heat level. Tasting one raw beforehand will give you a sense, but it's still hard to know exactly until the harissa is completely puréed. If you find your harissa to be incredibly spicy, you can either just use less of it in your recipes; or you could roast some more bell peppers, peel them, and purée them with your batch of harissa.

Provided by Alexandra Stafford

Categories     Condiment

Time 55m

Number Of Ingredients 9

2 red bell peppers, halved, cored, and seeded
1 tsp coriander seeds
1 tsp cumin seeds
3 tbsp olive oil, plus more to taste
1 onion, coarsely chopped, to yield 1 to 2 cups
3 to 5 cloves garlic, coarsely chopped
3 hot red chiles, coarsely chopped, see notes
2 to 4 tbsp freshly squeezed lemon juice
1/2 teaspoon kosher salt plus more to taste

Steps:

  • Preheat the oven to 450ºF. Place the peppers on sheetpan lined with parchment paper. Roast until nicely charred nearly all around, 20-25 minutes. Transfer peppers to a bowl, cover with plastic wrap or a cloth bowl cover, and allow to cool. Peel the pepper and discard its skin.
  • Place a small, dry frying pan over medium heat and toast the coriander and cumin seeds until they begin to darken and smell fragrant. Transfer them to a mortar and use a pestle to grind to a powder.
  • Heat the olive oil in a large frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until they begin to caramelize.
  • Use a blender or a food processor to blitz together all of the ingredients until smooth, adding a little more oil if needed. I usually add another tablespoon. Taste. Adjust with more salt, lemon, or oil to taste.
  • Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

EASY HARISSA RECIPE



Easy Harissa Recipe image

Make this easy harissa paste with dried chiles, garlic, and warm North African spices and keep it in the fridge for use on meat, chicken, fish, or even veggies. You can also stir in a bit of harissa in your soups and stews or to add a little kick to your shakshuka or hummus!

Provided by Suzy Karadsheh

Categories     Condiment     Sauce

Time 10m

Number Of Ingredients 12

7 Dried New Mexico Chiles or Guajillo Chiles
6 oz jarred roasted red peppers (drained rinsed, and dried (2 large peppers))
2 tbsp tomato paste
4 large garlic cloves (peeled)
1 tsp caraway seeds (toasted and ground (use a mortar and pestle, grinder or food processor))
2 tsp ground coriander
2 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper
Kosher salt
Juice of 1 large lemon (2 tbsp fresh lemon juice)
2 tbsp quality extra virgin olive oil (more for later)

Steps:

  • Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
  • Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
  • Make the harissa paste. Run the food processor, and while it's running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
  • Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.

Nutrition Facts : ServingSize 2 tbsp, Calories 13.4 kcal, Carbohydrate 0.6 g, Protein 0.1 g, Fat 1.3 g, SaturatedFat 0.2 g, Sodium 11 mg, Fiber 0.2 g, Sugar 0.2 g

HARISSA SAUCE



Harissa Sauce image

Harissa is a spice mix used in the Middle East and Africa as a condiment, a grilling sauce, and it's often an ingredient in other dishes. There are many variations to this recipe, but this is a fairly typical one.

Provided by Barb R

Categories     African

Time 45m

Yield 1/2 cup

Number Of Ingredients 7

12 dried hot red chili peppers
1 large garlic clove (or 2-3 small ones)
1 teaspoon ground cumin
1 teaspoon caraway seed
1 teaspoon coriander seed
1 teaspoon salt
1/3 cup olive oil

Steps:

  • Remove the seeds from the chili peppers and soak the pepper in water for 1/2 to rehydrate. Heat cumin, caraway and coriander seeds over low heat for one minute. Put all the ingredients in a blender and blend until smooth.
  • From Margarita's International Recipes.

Nutrition Facts : Calories 1361.8, Fat 146.8, SaturatedFat 20.1, Sodium 4675, Carbohydrate 16.7, Fiber 7.1, Sugar 5.1, Protein 3.8

HARISSA



Harissa image

Homemade harissa is very easy to make. How spicy you make it is up to you. I use a combination of New Mexico and Anaheim chili peppers, which are both on the mild spectrum of the Scoville scale, but you can pick hotter chili varieties if preferred.

Provided by nch

Categories     Side Dish     Sauces and Condiments Recipes

Time 30m

Yield 16

Number Of Ingredients 7

3 ½ ounces large dried red chili peppers
5 tablespoons extra-virgin olive oil, or more as desired
4 large cloves garlic, coarsely chopped
1 teaspoon caraway seeds
1 teaspoon cumin seeds
½ teaspoon coriander seeds
1 ½ teaspoons salt, or more to taste

Steps:

  • Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers.
  • Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
  • Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers.
  • Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
  • Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

Nutrition Facts : Calories 61 calories, Carbohydrate 4.9 g, Fat 4.6 g, Fiber 1.9 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 224.1 mg

HARISSA SAUCE



Harissa Sauce image

Provided by Food Network

Number Of Ingredients 12

1 red onion, diced
1 tablespoon chopped garlic
Olive oil
2 roasted red peppers, peeled, seeded and stemmed
2 oven roasted tomatoes (plum tomatoes, cut in half and baked in 200 degree oven with olive oil, salt, and pepper for about 6 hours)
1 teaspoon fresh chopped thyme
1/2 teaspoon cayenne pepper
1/8 teaspoon turmeric
1/8 teaspoon cinnamon
Pinch ground cloves
Salt and pepper
Fresh chopped mint

Steps:

  • Saute onion and garlic in 1 or 2 tablespoons of olive oil until soft and translucent, about 5 minutes. Let cool. Mix all ingredients in food processor and serve at room temperature with fish.

HARISSA SAUCE



Harissa Sauce image

Categories     Sauce     Food Processor     Garlic     Broil     Quick & Easy     Spice     Bell Pepper     Caraway     Bon Appétit

Yield Makes about 2 2/3 cups

Number Of Ingredients 7

1 tablespoon coriander seeds
1 tablespoon caraway seeds
4 large garlic cloves, unpeeled
4 large red bell peppers
1/2 cup extra-virgin olive oil
1 tablespoon sugar
2 teaspoons dried crushed red pepper

Steps:

  • Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

More about "harissa sauce for canning recipes"

HARISSA RECIPE - WHAT JEW WANNA EAT
harissa-recipe-what-jew-wanna-eat image
2017-07-26 Preheat the broiler and place a rack in the upper third of the oven. Arrange the bell peppers on a foil-lined baking sheet. Broil the peppers, turning …
From whatjewwannaeat.com
5/5 (2)
Category Appetizer
Cuisine Jewish
Total Time 50 mins
  • Place the peppers in a heatproof bowl and cover. Allow to stand for 10 minutes. When the peppers are cool enough to handle, slip of the skin, and remove the stems, core, and seeds. Set aside.


HARISSA – INSTANT CANNING
harissa-instant-canning image
2020-05-29 Canning the Harissa. Set up the two half-pint jars near the cooking area with their lids and rings handy. Distribute the sauce evenly among the half …
From instantcanning.com
5/5 (1)
Servings 2
Cuisine Mediterranean
Total Time 1 hr 20 mins


BERNARDIN HOME CANNING: BECAUSE YOU CAN: HARISSA SAUCE
bernardin-home-canning-because-you-can-harissa-sauce image
Ladle harissa into a hot jar to within 1/2 inch 1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing …
From bernardin.ca


HARISSA - RECIPE FOR SPICY CHILI GARLIC SAUCE
2014-10-22 Harissa – Recipe for Spicy Middle Eastern Chili Garlic Sauce on ToriAvey.com. Attention, pepperheads! I love to spice things up in my kitchen, and there is no fiery condiment …
From toriavey.com
5/5 (4)
Total Time 45 mins
Category Side Dish
Calories 187 per serving
  • Preheat oven to 400 degrees F and line a baking sheet with foil. Place the bell peppers and Fresno chili peppers on the sheet along with 4 of the garlic cloves. Place in the oven and let the peppers and garlic roast for 10 minutes.
  • Cover the dried chipotle peppers with very hot water in a small bowl. Let the chipotles soak while you prepare the other ingredients.
  • After roasting for 10 minutes, turn the Fresno chill peppers and garlic cloves with tongs. Continue to roast for another 10 minutes until Fresno chilis are soft and collapsing.


HARISSA SAUCE RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
2020-12-14 Add 1 teaspoon whole coriander seeds and 1 teaspoon cumin seeds in a small nonstick pan and dry roast on medium heat until browned and fragrant. Keep stirring …
From whiskaffair.com
4.6/5 (7)
Total Time 25 mins
Category Basics
Calories 73 per serving
  • Remove the stalk of the Fresno chilies and cut them into half. Remove the seeds and chop them into small pieces.
  • Add coriander seeds and cumin seeds in a small nonstick pan and dry roast on medium heat until browned and fragrant. Keep stirring continuously and once done, keep aside.
  • Roast the red peppers over direct flame until charred from all sides. Keep rotating while roasting using a tong. You can also roast them in a broiler or use jarred roasted peppers.
  • Remove the roasted peppers to a plate and let them cool completely. Once cooled, peel off the charred skin.


HARISSA MARINATED CHICKPEAS - MINIMALIST BAKER RECIPES
2020-08-04 Or, if using a less concentrated harissa sauce, you may need to use more of it. When you’re ready to make the harissa chickpeas, simply add the chickpeas and harissa to a …
From minimalistbaker.com
5/5 (5)
Calories 101 per serving
Category Side Dish, Snack
  • If you’re using canned chickpeas, drain and rinse. If using our Instant Pot Chickpeas, simply ensure your chickpeas are drained of excess cooking liquid and proceed as instructed.
  • To a large mixing bowl add chickpeas, harissa paste, lemon juice, minced garlic, salt, maple syrup, paprika, and olive oil and stir gently to combine.
  • If you’re using canned chickpeas, they’ll likely need more seasoning at this point since they weren’t seasoned on the front end (I find canned beans to be less flavorful and fresh than home cooked). If using our Instant Pot Chickpeas or another method from scratch, you likely won’t need much more seasoning. In either case, taste and adjust flavor as needed, adding more garlic for zing, lemon for acidity, harissa for heat, maple syrup to balance the heat, paprika for smokiness, or olive oil for creaminess or herbal, peppery flavor.
  • You can use your chickpeas immediately, or (our preferred method) transfer to a storage container and allow to marinate for at least 1-2 hours. Marinated chickpeas will keep covered in the refrigerator for up to 1 week (depending on freshness of ingredients). We haven’t tried freezing them but suspect that they would be fine for up to 1 month.


5-MINUTE HARISSA TAHINI SAUCE - MINIMALIST BAKER RECIPES
2021-07-18 Our love of tahini continues, but with a new, smoky twist. Meet our latest obsession: 5-Minute Harissa Tahini Sauce! Inspired by True Food Kitchen, it’s bright, zesty, harissa-infused, and SO easy to make!Just 5 ingredients and 1 bowl to make this extremely versatile, vibrant sauce that’s perfect for tacos, nourish bowls, salads, and beyond.Let us show you how it’s done!
From minimalistbaker.com
5/5 (2)
Calories 44 per serving
Category Dressing, Sauce


MOROCCAN HARISSA - SALIMA'S KITCHEN
2020-09-10 Instructions. In a food processor combine all ingredients. Process until a semi smooth paste is formed. Store in an airtight container in the fridge for up to one week. Keywords: Moroccan Harissa, Harissa. « Gluten Free Oat Milk. Moroccan Shakshuka with Mutti Tomatoes ». Reader Interactions.
From salimaskitchen.com
Cuisine Moroccan
Category Hot Sauce
Servings 8-10
Total Time 5 mins


WHAT IS HARISSA SAUCE AND HOW TO COOK WITH IT | REAL …
2020-06-05 Compared to your average big-brand hot sauce, harissa brings another dimension. Like hot sauce, the focus and main ingredient is chiles. But harissa combines chiles with added spices. Cumin, caraway seeds, and coriander are some common additions. The precise makeup of the added spicing varies from place to place. But in any true harissa, these spices create a …
From realsimple.com
Estimated Reading Time 3 mins


HOMEMADE HARISSA – SMITTEN KITCHEN
2014-10-20 Once cool enough to handle, peel and seed the pepper. Meanwhile, place dried chiles and sundried tomato in a bowl and cover with boiling water. Let sit for 30 minutes, until well-softened. Drain and with gloved hands, if you don’t like living on the edge, remove the seeds and stems from the chiles.
From smittenkitchen.com
Estimated Reading Time 5 mins


EASY HARISSA PASTA (SPICY, CREAMY & VEGAN!) - THE FIERY ...
2021-07-10 In this particular recipe I used Le Phare Du Cap Bon harissa paste, and I also highly recommend D e a harissa paste. If easy spicy pasta dishes are your thing, then you might also want to take a look at the best arrabbiata sauce recipe , and for a ten-minute pasta meal try this vegan roasted red pepper pasta sauce .
From thefieryvegetarian.com
4.6/5 (5)
Calories 581 per serving
Category Meals in Under 30 Minutes


APRICOT HARISSA CHICKEN | CANS GET YOU COOKING
Share Recipe. INGREDIENTS. For the Sauce: 1 cup Del Monte Canned Apricots in Extra Light Syrup, drained ; 2 tablespoons harissa paste; 1 teaspoon kosher salt ; 4 cloves garlic, finely minced; For the Chicken: 4-6 skin-on chicken thigh pieces ; 1 tablespoon salt and pepper ; 1 tablespoon smoked paprika; 2 tablespoons olive oil; 1/2 13-1/2 oz can Swanson Natural …
From cansgetyoucooking.com
Estimated Reading Time 50 secs


HARISSA | SEASONING MIX RECIPES - BUDGET101.COM
2010-02-03 Harissa Sauce Recipe. 7 Dried New Mexico Chiles or Guajillo Chiles or a combination of both 6 oz jar roasted red peppers drained, rinsed, and dried (the equivalent of 2 large peppers) 2 tablespoon tomato paste 4 large garlic cloves peeled 1 teaspoon caraway seeds toasted and ground (use a mortar and pestle, grinder or food processor) 2 teaspoon ground …
From budget101.com
Reviews 2
Estimated Reading Time 5 mins


HOMEMADE HARISSA SAUCE | RECIPE | CANNING RECIPES, BALLS ...
Oct 31, 2021 - Harissa sauce is fiery condiment that originally hails from North Africa. A little goes a long way to bring heat and brightness to any meal.
From pinterest.com


MOROCCAN FISH IN TOMATO AND HARISSA SAUCE. — MIDDLE ...
For the sauce; Heat the oil in a large pan, add the garlic and saute until fragrant (make sure to not brown the garlic). Add the harissa, both the signature harissa and the fiery harissa at this stage. Stir gently and add the grated tomatoes. Let cook on medium heat for 10-15 minutes until the sauce comes together. Taste for salt.
From nyshuk.com


HOMEMADE HARISSA SAUCE – FOOD IN JARS
2021-10-30 Funnel the hot harissa into the jar, leaving 1/2 inch headspace. Remove air bubbles. Wipe the rim, apply a clean, new lid and a ring and return the jar to the canner. Repeat this process with the remaining jars and butter. Process the sauce for 15 minutes, adjusting for altitude if you live above 1,000 feet in elevation.
From foodinjars.com


CANNING PLUM SAUCE RECIPES - ALL INFORMATION ABOUT HEALTHY ...
Chinese Plum Sauce Recipe - The Daring Gourmet new www.daringgourmet.com. Chinese plum sauce is a smooth sweet and tart sauce infused with traditional Chinese spices and Chinese Plum Sauce Recipe. It is believed that the Chinese were the first to cultivate plums and CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and...
From therecipes.info


HARISSA SAUCE FOR CANNING RECIPES
More about "harissa sauce for canning recipes" HARISSA RECIPE - WHAT JEW WANNA EAT. 2017-07-26 · Preheat the broiler and place a rack in the upper third of the oven. Arrange the bell peppers on a foil-lined baking sheet. Broil the peppers, turning two or three … From whatjewwannaeat.com 5/5 (2) Category Appetizer Cuisine Jewish Total Time 50 mins. Place …
From tfrecipes.com


HOW TO MAKE HARISSA SAUCE - SMOKY HARISSA SAUCE RECIPE ...
How To Make Harissa Sauce - Domino's Harissa Sauce Recipe- Storage Tips - SharmilazkitchenHarissa sauce is a spicy chili-based condiment, sauce, and dip. It ...
From youtube.com


Related Search