Harissa Paste from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John

Name: Harissa Paste from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John
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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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.

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