Add harissa to stews, marinades and salad dressings. A little bit goes a long way in spicing up a dish. For a quick sauce, mix a few teaspoons into yogurt or mayonnaise.
1 (12 –oz) jar roasted red bell peppers, or two home-roasted peppers, peeled
6 fresh red chili peppers, stems and seeds removed
5 garlic cloves
1/2 cup olive oil
½ tablespoon red wine vinegar
Salt, to taste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/16 teaspoon smoked paprika
Process the roasted peppers, chili peppers, garlic, olive oil and vinegar in a food processor until smooth. Add the salt, cumin, coriander and smoked paprika and pulse again a few times to combine. Transfer to a jar and top with a thin layer of olive oil. Close the jar tightly and refrigerate. It will keep for up to 6 weeks.
Makes about 2 cups