Homemade Harissa

1. 1

   In a blender, puree the chiles with the water and salt until as smooth as possible; the seeds will remain whole.

2. 2

   Heat the olive oil in a medium sauce-pan.

3. 3

   Add the chile puree and cook over moderately low heat, stirring occasionally, until the liquid is evaporated and the oil separates, about 25 minutes.

4. 4

   Let cool, then transfer to a jar.

* Per serving · 4 servings · Values may vary.

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