Especially popular in Moroccan, Algerian and Tunisian cuisines, harissa adds its bright color and bold flavors to a wide variety of dishes.
Note: The chilies should be kept whole while cooking, to avoid adding too much heat to the sauce.
4 Tbs. olive oil
6 cloves of garlic, minced
3 Tbs. tomato paste
1/2 large red bell pepper (or 1 small one), sliced
1/2 large green bell pepper (or 1 small one), sliced
2 dry, whole California Chili pods
1 fresh Serrano chili, whole
1 slice of pickled lemon
2 Tbs. finely-chopped fresh parsley
3 Tbs. Whole Spice Harissa Spice Coarse
1/4 tsp. cumin powder
3/4 tsp. sea salt
1 cup water
In a nonstick pan heat up the olive oil.
Add minced garlic and sauté for 30 seconds.
Add tomato paste and cook on medium-high heat for about 1 minute.
Add Harissa Spice, cumin and salt, mixing gently.
Add sliced bell peppers, California Chili pods, Serrano chili, pickled lemon and chopped parsley. Add water and mix.
Cover and cook over low heat for about 30 minutes, until the chilies have softened.
Add vegetables, meat or fish and serve with bread. (Traditionally, the bread is used to break up the chili pods and mix them with the sauce.)