Harissa Goes With Everything

1. 1

   Cut the peppers stems and remove the seeds (it's ok to leave some), discard. Put the dried peppers in a big metal bowl and pour the boiled water on the peppers until they are covered (you can place a plate to prevent them from floating). Soak for 15 minutes and drain. Put the peppers in a salad spinner and dry them as much as possible.

2. 2

   Put the peppers in the food processor with the garlic, lemon juice, olive oil, spices, salt & pepper and process until you get a a little chunky paste (don't over process it).

3. 3

   Put the harissa in a jar or in a container, drizzle some olive oil on top, to keep it fresh, and keep in the refrigerator up to one month. I usually make more then one jar, so I put the rest in plastic containers and store them in the freezer.

* Per serving · 4 servings · Values may vary.