Harissa

1. 1

   Submerge the dried chilies in warm tap water for about an hour, until soft.

2. 2

   Get rid of ones that stay dry and do not become soft.

3. 3

   Break down the chilies and take out the seeds.

4. 4

   Put the chilies and all the rest of the ingredients except for the oil in the food processor. Grind well, but still chunky and not a complete paste.

5. 5

   Add the oil and mix just with few more pluses.

6. 6

   Taste for salt.

7. 7

   If the chilies are not very spicy you can add some chili flakes as well.

8. 8

   Good for about 3 weeks in the fridge, if covered with a bit of olive oil.

9. 9

   Also good without the cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.