Harissa

Oooh, very delicious. We only used half of the amount of chillies, and yet it ended up being quite, but not too, spicy (and salty!). BF commented that it looked like "radioactive waste - and it smells like that too!", but in the end he just loved it. I considered freezing it, but as it's a oil-based paste it probably wouldn't work. Expect Moroccan cooking from us during the next few weeks.

Crosspost. Exact the same recipe was also published in Ghillie Basan’s other Moroccan cookbook, Moroccan: A Culinary Journey of Discovery.