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Cava Grill Harissa ("Greek Style") Thursday, March 23, 2017, 02:42 AM

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Cava Grill Style Harissa (originally from Well and Good and local)

• 15 oz can tomato paste
• 1/4 to 1/2 cup olive oil
• 1/3 to 1/2 cup crushed red pepper
  • Adjust to taste. The original recipe was 1/2 cup and was hot!
• 1/3 cup chopped parsley
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 2 tsp salt
• 2 tsp black pepper
• 2-6 garlic cloves, minced

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.

Changes

• 2018-05-17 - More garlic, less salt, and lowered the bottom range of the oil