Recipes European

Harissa

Name: Harissa
Prep time: 5 min
Total time: 5 min
Yield: 4 serving(s)
Ingredients: 12 dried chili peppers; 4 cloves garlic; 1/2 cup extra virgin olive oil; 1 teaspoon salt; 2 teaspoons cumin

(13)

Recipe by Diana Adcock

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“Simple, good and hot. Serve with Moroccan Cigars.”

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Wu Newt

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I really like this recipe for harissa, as it calls for items which we generally have lying around which makes it convenient. However, I am giving it only 4 stars because it is not very specific about suggested varieties of peppers, which can effect the heat and volume dramatically. We use a combination of guajillo for bulk and some arbol or thai bird or something like that for heat. Otherwise an awesome recipe.

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Harissa

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READY IN: 5mins	SERVES: 4
UNITS: US

Ingredients Nutrition

12 dried chili peppers
4 cloves garlic
¹⁄₂ cup extra virgin olive oil
1 teaspoon salt
2 teaspoons cumin

Directions

Seed and slice peppers-soak in warm water for 30 min.
Drain and squeeze out excess liquid.
Place all ingredients in a blender and whirl until smooth.
Serve with Moroccan Cigars.
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Harissa

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