Harissa II

Name: Harissa II
Cuisine: Moroccan
Ingredients: coarse salt; olive oil; 2 fresh red peppers, grilled (broiled or barbecued) and skinned; 25 g/1 oz (½ cup) hot red chilli (chili) pepper, or 15 g/½ oz (1 tablespoon) dried hot red peppers; 25 g/1 oz (½ cup) hot red chilli (chili) pepper, or 15 g/½ oz (1 tablespoon) dried hot red peppers; 25 g/1 oz (½ cup) hot red chilli (chili) pepper, or 15 g/½ oz (1 tablespoon) dried hot red peppers; 25 g/1 oz (½ cup) hot red chilli (chili) pepper, or 15 g/½ oz (1 tablespoon) dried hot red peppers; 2 cloves garlic, peeled; 2 teaspoons cumin seeds; ½ teaspoon coriander seeds

Preparation info

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

2 fresh red peppers, grilled (broiled or barbecued) and skinned
25 g/1 oz (½<

Africa
Morocco
Spice Mix
Mediterranean
Gluten-free
Vegan

Method

Drain the skinned, rinsed fresh peppers, and cut in quarters, discarding stems, but reserving seeds. Chop pepper segments coarsely and add to seeds.
Slice hot red pepper thinly; if using dried red peppers, soak them in hot water for 1 hour. Slice thinly.
In a mortar, combine chopped skinned fresh pepper, pepper seeds, garlic, cumin and coriander seeds