Moroccan Harissa Chili Paste Recipe with Fresh Peppers

Method7 steps

1. 1

   Step 1: Wash both kinds of peppers. Remove the seeds and white membranes from the sweet peppers, and most of the hot-pepper seeds. Wear gloves when handling the hot peppers.

   Uses 2.2 lb long pointed sweet red peppers · 8.8 oz fresh cayenne peppers

2. 2

   Step 2: Coarsely chop all the prepared sweet and hot peppers from step 1. Peel the 4–5 garlic cloves and remove the seeds from the whole preserved lemon (1) before chopping it.

   Uses Prepared seeded sweet and hot peppers · 4–5 garlic cloves, peeled · 1 whole preserved lemon, seeded and chopped

3. 3

   Step 3: Put all the chopped peppers, garlic and preserved lemon from step 2 in a deep heavy-bottomed pot with the 1 tbsp salt, two whole bay leaves and about 1 cup water. Bring to a simmer, cover and simmer for about 15–20 minutes, checking from 15 minutes until the peppers are tender.

   Check fresh peppers for tenderness · 15 minUses Chopped sweet and hot peppers, peeled garlic and chopped preserved lemon · 1 tbsp salt · 2 whole bay leaves · About 1 cup water for simmering the peppers

4. 4

   Step 4: Remove and discard both whole bay leaves from the pot in step 3. Blend the remaining peppers, garlic and preserved lemon with all their cooking liquid to a paste, using an immersion blender. Transfer the paste to a saucepan or frying pan over medium heat and add the full ½ cup olive oil.

   Uses Tender pepper, garlic and preserved-lemon mixture with all cooking liquid, bay leaves removed · ½ cup olive oil

5. 5

   Step 5: Stir the pepper paste and oil from step 4 over medium heat until excess water has evaporated and the mixture is thick. Remove from the heat and transfer to clean shallow containers to cool promptly.

   Uses Blended pepper paste with the measured olive oil

6. 6

   Step 6: Refrigerate the harissa from step 5 promptly in covered clean containers and use within 3–4 days. Keep it refrigerated between uses.

   Uses Finished harissa paste for prompt cold storage

7. 7

   Step 7: Optional: freeze some or all of the cooled harissa from step 6 in a freezer bag laid flat, so small portions can be broken off as needed. Thaw portions in the refrigerator.

   Uses Selected harissa for freezing