I miss'ah my Harissa! I think I will make some!

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.  Keeps you regular and happy:))))

This recipe makes 16 oz. 

1 preserved lemon chopped (see recipe below)
8 oz small hot green chilis (combination of jalapeno, serrano and thai), stalks removed and roughly chopped
1 bunch coriander (cilantro), including stalks, chopped

1 tsp salt
5 cloves garlic
1/2 cup fresh mint leaves, chopped
1 Tbsp coriander seeds, toasted and crushed
1/2 cup olive oil (more if needed)

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!


PRESERVED LEMON
(Recipe courtesy Williams-Sonoma: Entertaining – Inspired Menus for Cooking with Family and Friends)

• 4 large thin-skinned lemons
• 6 cloves garlic, thinly sliced
• 1 teaspoon of sugar
• 1 teaspoon coriander seeds, crushed
• Coarse salt
• 2/3 cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil

To make the preserved lemons, preheat the oven to 400F degrees. Cut a thin slice off both ends of each lemon. Cut each lemon into 8 wedges, and place the wedges in a non-reactive baking dish (glass or ceramic), just large enough to hold them in a single layer. Add the garlic, sugar, coriander seeds, three tablespoons of salt, lemon juice, and olive oil – toss to coat evenly. Cover the dish loosely with aluminum foil. Bake the lemon wedges for 10 minutes, turn off the oven and leave them in the oven overnight. In the morning, transfer the contents of the dish to an airtight container and refrigerate until ready to use; they will keep for up to two weeks.