Harissa

Fairly piquant but nowhere near as hot as zhug, this condiment is a great enhancer of any sandwich and many kinds of salads. 

• 1/2 kg (1 lb 2 oz) dried sweet red peppers
• 2-3 dried hot red peppers
• 10 cloves garlic
• 1/2 cup olive oil
• 1 tablespoon salt
• 1 tablespoon ground cumin
• Juice of 2 lemons
   

1. Grind the dried peppers and the garlic with a mortar and pestle or in a meat grinder . A blender may be used as well, but will produce a more liquid harissa.
2. Stir in the olive oil, salt, cumin and lemon juice. Taste and adjust the seasoning.

Variation: Add some fresh parsley or fresh coriander while grinding the peppers and garlic.


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