directions
-
1
Combine all ingredients in a food processor or mini- processor and puree as smoothly as possible
-
2
It will still be slightly rough in texture
-
3
Use immediately or cover tightly and refrigerate up to 1 week or freeze up to 2 months. Yield: 1-1/2 cups SUGGESTED USE: This spicy paste provides an exotic flavor to almost any meat
-
4
Try it on a steak (1 hour), pork tenderloin (2 hours), chicken pieces (2 hours), rubbed under the skin of a whole chicken (3 hours) or even on shrimp (1 hour)
-
5
This paste is also tasty mixed into mayonnaise or sour cream and used as a garnish or dip.
Moroccan Harissa Paste
ingredients
- 3 to 4 fresh red or green jalapeno chilies, seeded and minced
- 2 cloves garlic, minced
- 1/4 cup canned crushed tomatoes
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons ground coriander
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 to 3 teaspoons dried red pepper flakes