Name: Preserved Lemon Harissa
Yield: Makes About 2 Cups
Cuisine: Africa
Ingredients: Salt and freshly ground black pepper; ½ teaspoon ground cumin; 3 tablespoons vegetable oil; 1 tablespoon hot paprika, or 1 teaspoon cayenne pepper; 2 large, ripe tomatoes, peeled and seeded; 2 tablespoons fresh lemon juice; 4 to 10 hot peppers, such as jalapeño or serrano peppers, seeded (for a hotter sauce, leave the seeds in); 2 cloves garlic, coarsely chopped; 1 tablespoon chopped preserved lemon; 3 shallots, thinly sliced

Preparation info

Makes About
2 Cups

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Here’s a more sophisticated harissa, one flavored with fresh chiles and preserved lemons. The preserved lemons—one of the most distinctive flavors in Moroccan cuisine—are a sort of pickle made with fresh lemons and salt. You can buy them in North African and Middle Eastern markets and at specialty food shops. A little of this intensely flavored pickle goes a long way.