Harissa
Website
Source URL: foodwishes.blogspot.com
Cuisine: Moroccan/Algerian/Tunisian
Course: Condiments
Reviews
1 reviews,
average rating 5.0 / 5
★
★
★
★
★
0 found this helpful
Sign in to mark helpful
This is a remarkably simple technique for a delicious fiery pepper puree. You can make it with green hot peppers (poblanos and jalepenos are more available to me than fresnos); the color gets muted but the flavor is still delightful. I'm considering draining my next batch in cheesecloth to get a pastier consistency, but honestly, the looser texture is fine with me.