Active Time
Total Time
30 MIN
Serves : MAKES 2/3 CUP

How to Make It

Step 1    

In a blender, puree the chiles with the water and salt until as smooth as possible; the seeds will remain whole.

Step 2    

Heat the olive oil in a medium sauce-pan. Add the chile puree and cook over moderately low heat, stirring occasionally, until the liquid is evaporated and the oil separates, about 25 minutes. Let cool, then transfer to a jar.

Make Ahead

The harissa can be refrigerated for up to 2 weeks.

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