Summary: If you have never heard of Harissa it is a spicy sauce used in a lot of Moroccan cooking. Typically it is used as a garnish, with eggs, or sometimes it can be mixed into dishes too.
- 2 whole roasted red peppers, seeds removed*
- 2 dried ancho chilies*
- 1 dried chile de arbol*
- 2 chipotle chiles in adobo*
- 1 cup boiling water
- 1 garlic clove, peeled + smashed
- Juice of half a lemon
- Salt, to taste
- 2 tablespoons olive oil
For instructions please visit: Half Baked Harvest
*You can use any combo of dried chiles you prefer. I just used what I could find in my area, but found that I loved the flavor. You will need a total of 5 dried chiles. *To roast your own red peppers you can either broil them in the oven or place them directly on a gas top burner and char all sides of the pepper. Once all sides are charred remove the pepper from the broiler or stove top and place in a bowl and cover. Allow to sit for 5 minutes, remove and peel the charred parts away. Slice and use.
Preparation time: 30 minute(s)
Cooking time: 5 minute(s)
Yield: 1 1/2 CUPS Harissa Sauce
Try it with Spicy Moroccan Lamb Burger