Tunisian Harissa

1. 1

   Place dried chiles in bowl and pour boiling water over. Allow to stand for 30 minutes.

2. 2

   Grind chiles in food processor with garlic, spices, red bell pepper and salt. Add enough oil to make a thick paste.

3. 3

   Pack the mixture into a small jar. Cover harissa with thin layer of olive oil.

4. 4

   Will keep in refrigerator for 3 weeks under a thin layer of oil. Check periodically.

5. 5

   Table Harissa sauce: Combine 4 teaspoons of the above harissa sauce with 4 teaspoons of water and the juice of 1 lemon. Serve in small bowl and use as dipping sauce for fish or other meats.

* Per serving · 4 servings · Values may vary.

No additional tips available.