Harissa

1. 1

   Cut the stems from the peppers, remove half the seeds, and soak the peppers in warm water until soft; drain, and squeeze out any excess water.

2. 2

   Then grind the pepperseither as North African Jews do, in a meat grinder, or in a food processor using the steel blade with 1/4 cup of the olive oil, the garlic cloves, cumin, coriander, and salt.

3. 3

   The consistency should be that of a thick puree, and the color bright red.

4. 4

   Place in a jar, pour the remaining olive oil over the harissa, cover, and refrigerate.

5. 5

   Let sit for a few days before using, until the harissa becomes less opaque.

6. 6

   Use sparingly, because it is very hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.