HOMEMADE HARISSA
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Hydrate the chiles.
Add them to a bowl and cover with hot water. Soak for 20 minutes or until the chiles are soft and easy to work with.
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Process the harissa.
Remove the stems from the peppers and add to a food processor with the remaining ingredients. Pulse until a consistent paste is formed, adding more olive oil if needed to reach desired consistency.
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Store.
Harissa can keep in an airtight container in the fridge for up to 1 month.
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Enjoy in as a hot sauce in stews, soups, couscous, etc.
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