Moroccan harissa paste using fresh peppers

4 Comments

Well hello there and welcome to the page!

The recipe you are looking for has moved to a new external address.

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– Watch me making it on my YouTube channel here

– Video de la recette de Harissa en Arabe: Ici.

 

Mild harissa, homemade
Strained harissa sauce

 

4 thoughts on “Moroccan harissa paste using fresh peppers”

  2. Nada

    That sounds good!Have you considered marinating fish, chicken and meat with harissa before grilling it? I honestly don't have a good stomach for deadly hot harissas but I love the mild ones..

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  3. Anonymous

    For the harissa with dried chili peppers, are there specific varieties of dried peppers that would be better to use? There are a number of varieties available in the local markets here in California, some hotter than others, some smokey.

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  4. Nada

    We use dried cayenne pepper as a first choice and also that's what is mostly available in Moroccan markets. But then it would be interesting to try and mix other peppers. I know scotch bonnet has a fruity note so I don't see it in the mix but then again, it's worth experimenting.

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