Moroccan Harissa

Another find from Food Safari. Great marinade for meat or fish.

• Ready In: 15 mins
• Yields: 4 cups

Ingredients

• 500  g  small hot red chilies, stalks & seeds removed
• 2  large red capsicums, roasted, peeled & seeds removed (bell peppers)
• 1  preserved lemon
• 3  garlic cloves, peeled
• 1⁄2 bunch  coriander, chopped (cilantro)
• 2  tablespoons ground cumin
• 1  teaspoon salt
•  olive oil, to cover

Directions

1. Mince the chillies, roast capsicums, preserved lemon and garlic by hand or in a food processor.
2. Mix with the coriander (cilantro), cumin and salt until well combined.
3. Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil. Store indefinitely in the refrigerator.