Recipe by Dib's
Simple, good and hot. Serve with Moroccan Cigars.
Top Review by Wu & Newt
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.
- 12 dried chili peppers
- 4 cloves garlic
- 1⁄2 cup extra virgin olive oil
- 1 teaspoon salt
- 2 teaspoons cumin