Tunisian Harissa

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READY IN: 40mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place dried chiles in bowl and pour boiling water over. Allow to stand for 30 minutes.
  • Grind chiles in food processor with garlic, spices, red bell pepper and salt. Add enough oil to make a thick paste.
  • Pack the mixture into a small jar. Cover harissa with thin layer of olive oil.
  • Will keep in refrigerator for 3 weeks under a thin layer of oil. Check periodically.
  • Table Harissa sauce: Combine 4 teaspoons of the above harissa sauce with 4 teaspoons of water and the juice of 1 lemon. Serve in small bowl and use as dipping sauce for fish or other meats.
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