Homemade Harissa
Serves 8
10 mins prep
20 mins cook
30 mins total
A quick version of the Moroccan chili paste, harissa, made with chili Arbol, Guajillo, roasted peppers, tomato paste, lemon juice, garlic, paprika, and olive oil. This versatile paste can be used as a marinade or spread to add heat and depth to your dishes.
0 servings
1: Start by rehydrating your chili peppers by submerging them in boiling water for about 20 minutes. 2: Once the peppers are rehydrated, remove the seeds from inside. 3: Add them to a food processor along with the other ingredients, except for the olive oil. 4: Turn on your food processor and slowly drizzle in olive oil until you reach your desired consistency. 5: Transfer to an airtight jar and top with a thin layer of olive oil before refrigerating.
