Moroccan Harissa
- 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.
- 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. 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.
- 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.
cayenne chili peppers, red wine vinegar, garlic, salt, sweet, sugar, freshly ground black pepper, olive oil
Taken from www.epicurious.com/recipes/member/views/moroccan-harissa-1270057 (may not work)