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Joyce Goldstein

Alternate Harissa

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Preparation info
    • Difficulty

      Easy

Appears in
Saffron Shores: Jewish Cooking of the Southern Mediterranean
Saffron Shores

By Joyce Goldstein

Published 2002

  • About

Ingredients

  • 3 dried ancho chili peppers, soaked in hot water for 1 hour
  • 3 garlic cloves, minced
  • 2 teaspoons

Method

Drain the peppers. In a blender, combine the peppers, garlic, and seasonings. Puree to a paste. Pack in a hot sterilized jar and film the top with olive oil. Seal and refrigerate for up to 6 weeks.

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