Harissa Paste from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John
In a blender or food processor, combine all the ingredients and process to a smooth paste. Store covered and refrigerated for up to 3 months.
Ingredients
- 2 teaspoons salt
- ¼ cup (13 g) chopped fresh flat-leaf parsley
- ⅓ cup (75 ml) olive oil
- Juice of ½ lemon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon ground pasilla or ancho chile
- One 14-ounce (400-g) can fire-roasted piquillo peppers, drained
- 2 large drained oil-packed Calabrian chiles
- 1 tablespoon chopped garlic
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