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Prep 30 mins
Cook 0 mins
Ever since visiting Morocco as a teen, I've had a craving for this awesome condiment. This is a wonderful version and it tastes pretty darned authentic! It is delicious with tagines and couscous, or can be added to salad dressings, marinades and pasta sauces. From "The Essential Mediterranean" cookbook.
- Roughly chop the chiles, then cover with boiling water and soak for 1 hour.
- Drain chiles, place in a food processor and add the mint, spices, garlic and only 1 Tbsp of the olive oil and 1/2 tsp salt. Process for 20 seconds, scrape down the side of the bowl, then process for another 30 seconds.
- Add 2 Tbsp of the oil and process again. Repeat and process until a thick paste forms.
- Spoon the paste into a clean jar (see Note), cover with a thin layer of olive oil and seal.
- NOTE: To prepare the storage jar, preheat the oven to very slow (120F). Wash the jar and lid in hot soapy water and rinse in hot water. Put jar in the over for 20 minutes or till fully dry. Do NOT dry with a tea towel.
- This hot pepper sauce will kep in the fridge for up to six months.
Wow! This really packs a flavor punch to whatever you use it with. I had only used jarred harissa in the past and there is no comparison to the flavor in your recipe. Thanks for sharing it. I will use it from now on.
This is good stuff! I used dried bird's eye chilis. Used this in Moroccan Wings With Herb Couscous and it was the bomb!