Prep 5 mins
Cook 0 mins
Simple, good and hot. Serve with Moroccan Cigars.
- 12 dried chili peppers
- 4 cloves garlic
- 1⁄2 cup extra virgin olive oil
- 1 teaspoon salt
- 2 teaspoons cumin
- 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.
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.
This was easy to make and came out quite yummy. The chillis I used were green birdseyes fresh off the plant, so this wasn't very hot at all, but unfortunately that's all I had on hand. I did find that I had far too much liquid at the end, you'll see that in my picture. I'd love to know what the recommended chilli is for this dish so that I can try again.
My new "go-to" condiment when I want something a little different. Great as is or as a dip made with plain yogurt. Quite versatile and the seasonings give it a different "hot" taste from Mexican ( which I also love). Great recipe !