Makes about 1⅓ cups
Harissa is available in special markets.
|½||cup bottled harissa|
|⅓||cup red wine vinegar|
|1||tablespoon tomato paste (or ½ tablespoon double concentrate paste from a tube)|
|⅓||cup chopped fresh cilantro|
|⅓||cup chopped fresh parsley|
|Salt and black pepper, to taste|
|⅓||cup olive oil|
|⅓||cup canola oil|
1. In a blender, combine the harissa, vinegar, tomato paste, cilantro, parsley, and a generous pinch each of salt and pepper. Blend well.
2. With the motor running, add the olive and canola oils through the hole in the cap. Blend until smooth. Taste for seasoning, and add more salt, if you like. Adapted from Baraka Cafe