Moroccan Harissa

Name: Moroccan Harissa
Ingredients: 500 g small hot red chilies, stalks & seeds removed; 2 large red capsicums, roasted, peeled & seeds removed (bell peppers); 1 preserved lemon; 3 garlic cloves, peeled; 1/2 bunch coriander, chopped (cilantro); 2 tablespoons ground cumin; 1 teaspoon salt; olive oil, to cover

8 ingredients

3 steps

Ingredients

500 g small hot red chilies, stalks & seeds removed
2 large red capsicums, roasted, peeled & seeds removed (bell peppers)
1 preserved lemon
3 garlic cloves, peeled
1/2 bunch coriander, chopped (cilantro)
2 tablespoons ground cumin
1 teaspoon salt
olive oil, to cover

Directions

1

Mince the chillies, roast capsicums, preserved lemon and garlic by hand or in a food processor.
2

Mix with the coriander (cilantro), cumin and salt until well combined.
3

Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil. Store indefinitely in the refrigerator.