Harissa from Moorish Fusion Cuisine

Yield: about 1 1/2 cups

Ingredients:

12 to 14 dried chilis

4 garlic cloves, mince

1 tablespoon ground cumin

1 cup extra virgin olive oil

Kosher salt to taste

Method:

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.


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