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Harissa is really simple to make and can be easily tweaked to suit your heat and taste preference. Recipes suggest using different varieties of dried red chilies, red jalapenos and roasted red peppers. You could alter the amount of dried and fresh chilies or simply use roasted bell peppers for a milder harissa. Fresh or dried herbs like mint and coriander, spices such as cumin, coriander, paprika, lime or lemon juice or sun dried tomatoes can be added. The paste can be refrigerated for a couple of weeks with a layer of oil on top.