Harissa

Name: Harissa
Yield: about 1 cup
Ingredients: 2 ounces dried hot red chili peppers, such as tiny New Mexican ones or cayennes; 1/2 cup extra-virgin olive oil, plus more as needed; 7 or 8 cloves garlic, peeled; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon coarse salt, or to taste

December 9, 2011

A sign of the popularity of North African food in France is this hot sauce, which is now prepared and sold in open-air markets and grocery stores throughout the country. In Tunisia, Morocco, and Algeria, the recipes vary slightly from village to village. I have seen it used today in salads, in bourride, in rouille, and in soups.

Cooks' Note

A great source for prepared harissa is Pereg Gourmet Spices (pereg-spices.com).

Recipe notes

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