Moroccan Harissa

Name: Moroccan Harissa
Ingredients: 1 ounce whole dried cayenne chili peppers or crushed red pepper flakes (about 3 tablespoons); 1 tablespoon red wine vinegar; 1 small garlic clove, peeled; 3/4 teaspoon salt; 1/2 teaspoon sweet or smoked paprika (not hot); 1/4 teaspoon sugar; 1/4 teaspoon freshly ground black pepper; 1/2 cup olive oil.

8 ingredients

1 steps

Ingredients

1 ounce whole dried cayenne chili peppers or crushed red pepper flakes (about 3 tablespoons)
1 tablespoon red wine vinegar
1 small garlic clove, peeled
3/4 teaspoon salt
1/2 teaspoon sweet or smoked paprika (not hot)
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil.

Directions

1

{"0":"1. In a small bowl or pot, cover chili peppers or flakes with boiling water and let soak 30 minutes. Drain. If using whole chilies, remove stems and seeds.","2":"2. Transfer to blender or small food processor. Add vinegar, garlic, salt, paprika, sugar and pepper, and blend well to finely chop chilies. Add oil, and blend to emulsify.","4":"3. Taste and adjust seasoning with vinegar, salt and pepper; harissa should be quite spicy and thin enough to pour. Serve immediately or refrigerate, tightly covered, up to 1 week."}