Harisa/Harissa
This personal favorite has replaced salsa and ketchup. It flavors rices, pasta sauces, even substitutes for mayonnaise on a sandwich. Try mixing a dash with your favorite mustard for an extra zing.
Submitted by: Mary from Summit, New Jersey
Yield: 1 1/2cups
Preparation Instructions:
Soak the chilies in hot water until softened. Drain. Remove the stems and seeds. Put chilies, water, salt and garlic in a food processor and puree until well chopped. Add the remaining spices and puree until smooth.
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More About This Recipe
Try different chilies for different heat levels. You may use mortar and pestle if you don't have a food processor. Store in a glass jar with a layer of olive oil on top. It will keep, covered, for up to a month. If olive oil gets too thin on top, add some more.
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