Harissa (2)

Private dry chilies of petioles and seeds and leave them in the water for an hour.

Drain them and pestateli with other ingredients or puree to the mixer, adding a little olive oil to get a very thick mixture.

This will keep well in a jar in the refrigerator if the surface will be protected by a new veil of oil every time you pick up a little.

This well-known salsa, made with chilies, gives the spicy taste and the reddish color to many North African dishes, including the couscous.