Right now I can't get enough of our Harissa aioli or our harissa in general. I put it on a lot of things I eat for meals. A staff favorite is our harissa aioli with our french fries. While it traditionally is very spicy, ours is not. We try not to kill our guests with heat. Anyway, I hadn't posted any recipes in a while so I hought I'd share ours. Make this at home and it will keep for a good while. you will find endless uses for it. Burgers, Chicken, fish etc.
Harissa
| Piquillo pepper | 150 G |
| Tomato Paste | 100 G |
| Cumin | 50 g |
| Coriander | 50 g |
| Carraway | 50 g |
| Crushed Red Pepper | 15 G |
| Salt | 20 G |
| Smoked paprika | 20 G |
| Lime Juice | 3 ea |
| Olive Oil | 300ml |
Toast cumin, coriander, and carraway. Grind in the spice grinder until powder. Grind Crushed Red pepper until powder. Place all ingredients in the food processor and puree until super smooth.
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