Large harisa paste

Harisa/Harissa

This personal favorite has replaced salsa and ketchup. It flavors rices, pasta sauces, even substitutes for mayonnaise on a sandwich. Try mixing a dash with your favorite mustard for an extra zing.

Yield: 1 1/2cups

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Harisa/Harissa Recipe

Ingredients
Preparation Instructions

Soak the chilies in hot water until softened. Drain. Remove the stems and seeds. Put chilies, water, salt and garlic in a food processor and puree until well chopped. Add the remaining spices and puree until smooth.

Yield: 1 1/2cups
Helpful Hints

Try different chilies for different heat levels.
You may use mortar and pestle if you don't have a food processor.
Store in a glass jar with a layer of olive oil on top. It will keep, covered, for up to a month. If olive oil gets too thin on top, add some more.

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