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Harissa

Time 35 minutes
Yields Makes 1 1/2 cups
Harissa
(Los Angeles Times)
1

Soak the cascabel, guajillo and japones chiles in warm water until softened. Roast the bell peppers over a burner flame or under the broiler, turning them until evenly charred on all sides and soft, about 7 to 10 minutes. Cover them in plastic wrap until cool, then peel and seed. Remove the seeds from the chiles and tomatoes.

2

Place the cascabel, guajillo and japones chiles, bell peppers, tomatoes and garlic in a food processor. Puree, adding olive oil as needed for a smooth texture, about 6 tablespoons. The result should be a thick paste. Add salt and pepper to taste.

From Farid Zadi.

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