Harissa
Homemade harissa is very easy to make. How spicy you make it is up to you. I use a combination of New Mexico and Anaheim chili peppers, which are both on the mild spectrum of the Scoville scale, but you can pick hotter chili varieties if preferred.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
You can use mild, medium, or hot dried chili peppers to make harissa. You will need about 15 to 17 large chili peppers, more if you're using smaller varieties.
If you make more harissa than you can eat in 7 to 10 days, the best way to keep it is to freeze it in ice cube tray, then store the frozen cubes in freezer bags.