Chilis (Recipe: Preserved Lemon Harissa) | Edible Manhattan
I first wrote about my obsession with chilis and peppers in the Fall 2018 issue, and I’m pleased to report that the insanity continues.
Ingredients
- 30–40 dried red chilis, stems and seeds removed
- 12 cloves garlic
- 1 cup olive oil plus more to cover the harissa
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 4 tablespoons preserved lemon, chopped
- 1½ teaspoons salt
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