Harissa

Page: https://foodwishes.blogspot.com/2012/03/harissa-once-you-go-tunisian-other-hot.html

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Condiments

(1 review)

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This is a remarkably simple technique for a delicious fiery pepper puree. You can make it with green hot peppers (poblanos and jalepenos are more available to me than fresnos); the color gets muted but the flavor is still delightful. I'm considering draining my next batch in cheesecloth to get a pastier consistency, but honestly, the looser texture is fine with me.

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