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Cava Grill Harissa ("Greek Style") -- back to top
Cava Grill Style Harissa (originally from Well and Good and local)
If possible, grind the crushed red pepper first. In a spice grinder. It is spicier when you pre-grind but not grinding them leaves a bit of a gritty texture.
Start with 1/3 cup of oil and add more as needed.
Blend in a food processor.
It can be served immediately but the flavor improves with some time in the fridge.
Cilantro Chili Dip (or Sauce) -- back to top
This is originally part of the ingredients to cilantro egg-drop soup but, more often than not, we make it as a side dip. See also Salsa Dressing. And now Cilantro-Lime Vinaigrette
Combine all ingredients in the food processor. Adjust seasonings and chiles to taste
Original Wordpress ID and Date: 10126, 2015-07-21_201840
Romesco Sauce/Dip -- back to top
Originally from Love and Lemons (local)
Adjust all seasonings to taste
Combine all ingredients but oil in a food processor and add oil until it becomes a thick paste
2017-11-05: Changed the almonds