Moroccan Harissa - cooking recipe

Ingredients
    500 g small hot red chilies, stalks & seeds removed
    2 large red capsicums, roasted, peeled & seeds removed (bell peppers)
    1 preserved lemon
    3 garlic cloves, peeled
    1/2 bunch coriander, chopped (cilantro)
    2 tablespoons ground cumin
    1 teaspoon salt
    olive oil, to cover
Preparation
    Mince the chillies, roast capsicums, preserved lemon and garlic by hand or in a food processor.
    Mix with the coriander (cilantro), cumin and salt until well combined.
    Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil. Store indefinitely in the refrigerator.

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