Moroccan chili paste, which upgrade any sandwich, vegetables and other dishes. Since it is hard to find a good one in a store in the USA, you should make it at home. You can use other types of dried chili depend on how spicy you like it (this version is mild). —Cordeliah
about 3/4 cup of harissa
dried chilies ( Guajillo)
Juice from 1/2 a lemon
extra virgin olive oil
In This Recipe
Submerge the dried chilies in warm tap water for about an hour, until soft.
Get rid of ones that stay dry and do not become soft.
Break down the chilies and take out the seeds.
Put the chilies and all the rest of the ingredients except for the oil in the food processor. Grind well, but still chunky and not a complete paste.
Add the oil and mix just with few more pluses.
Taste for salt.
If the chilies are not very spicy you can add some chili flakes as well.
Good for about 3 weeks in the fridge, if covered with a bit of olive oil.