Harissa from Moorish Fusion Cuisine

Yield: about 1 1/2 cups


12 to 14 dried chilis

4 garlic cloves, mince

1 tablespoon ground cumin

1 cup extra virgin olive oil

Kosher salt to taste


1. Split the dried chilis open and remove the seeds. Soak the chilis in warm water for 30 minutes.

2. Squeeze the water from the chilis. Place them in a blender with garlic, cumin and olive oil. Puree until smooth and season with salt.

3. Transfer to a Mason Jar and cover with a layer of olive oil. Harissa can keep for up to 6 months.