Harissa
Ingredients:
500 g |
Red hot peppers, without seeds |
3/4 cup |
Olive oil |
2 Tbs. |
Salt |
Instructions:
- In a bowl, put peppers and cover them with boiling water.
- Let soak 15 to 20 minutes, until the peppers get soft.
- Dry them, and put them in a food processor with 1/2 cup of the water in which they soaked.
- Mix until you obtain a homogenous mixture.
- Add, while mixing, the oil and salt.
- Put in sterilized jars.
- Cover the preparation with a thin layer of olive oil, then seal the jars and put them in the fridge.
Yield: about 500 ml
Schwartz, Oded. Les Conserves. Sélection Reader's Digest, Montréal, 1997, p. 115.