Found all over North Africa, this is one of my favorite Moroccan recipes. Harissa is the master condiment. It adds heat and flavor and is used like mustard. WARNING! my recipe is very spicy and the green Harissa, especially, can really pack a PUNCH! I like mine to have major, killer, stinging hotness.
This recipe makes 16 oz.
WEAR RUBBER GLOVES when handling hot peppers! Never touch your face or eyes!
Add all ingredients except olive oil to food processor or blender. While machine is running slowly add olive oil until consistency desired. Let stand at room temperature for a minimum of 1 hour to infuse flavors. Transfer to glass jar with a tight lid. Can be stored indefinitely in the refridge... AWESOME with anything. I especially love this mixed into cooked basmati rice with thinly cut arugula, goat cheese and a smattering of lemon vinaigrette. Totally delicious!
(Recipe courtesy Williams-Sonoma: Entertaining – Inspired Menus for Cooking with Family and Friends)
ABOUT THIS BLOG!
I am simply a person with a serious passion for FOOD! I am not a chef, chemist or doctor - I am just a foodie food-head! The recipes in this blog are things I make for myself, my family and my friends and they have been tested and tried by some of my closest food critics. This blog has helped me become more aware and appreciative of the food I prepare and share and I am very grateful for this.